Deep, Dark and Stout Chili Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 2 Tbsp canola oil (30 mL)
  • 1-1/2 lb/750 g extra lean ground beef (or 1 lb/500 g extra lean ground beef and 15-oz/426 mL can kidney beans, rinsed and drained)
  • 2 cups diced green bell peppers (500 mL)
  • 1 cup diced red onion (250 mL)
  • 3 cans (14.5 oz/412 mL each) no-salt-added stewed tomatoes
  • 1 bottle (12 oz/341 mL) dark stout beer
  • 3 Tbsp chili powder (45 mL)
  • 1-1/2 Tbsp ground cumin (20 mL)
  • 1-1/2 Tbsp smoked paprika (optional) (20 mL)
  • 1 Tbsp sodium-free beef bouillon granules (15 mL)
  • 1 tsp salt (5 mL)

    Toppings:

  • 1/2 cup chopped fresh cilantro leaves (125 mL)
  • 1/2 cup finely chopped red onion (125 mL)
  • 1 medium lime, cut into 6 wedges


Directions

  1. Heat 1 Tbsp (15 mL) canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
  2. Meanwhile, in a saute pan heat remaining 1 Tbsp (15 mL) canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
  3. Serve chili with choice of toppings placed in three small bowls.

Notes:

Like most chili recipes, the flavors are more blended if the chili is served the next day. This dish freezes well, too.


Recipe Yield: Yield: 8 servings. Serving size: 1-1/3 cups (325 mL) chili.

Nutritional Information Per Serving:

Calories: 240
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 5 grams
Sodium: 480 milligrams
Cholesterol: 45 milligrams
Protein: 20 grams
Carbohydrates: 18 grams



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