Contributed By: DCC
Dairy Council of California
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Total Preparation Time: 15 to 30 minutes
Ingredients: Beef
Bean & Legume
Actual Cooking Time: 45 minutes
Number of Servings: 4
Special Features: Kids can help make it
Nutrition Content: High Fiber
Meal Type: Snack
Soups & Stews
Ingredients
1 Large round bread loaf
CHILI:
1 Medium jalapeno pepper, diced
12 ounces Lean ground beef
2 teaspoons Olive oil
2 Medium yellow onions, chopped (about 2 cups)
1 Medium green bell pepper, chopped (about 1 cup)
1 tablespoon Chili powder
1 can (14 1/2 ounces) whole tomatoes
1/4 cup No-salt-added tomato paste
1 can (8 1/2 ounces) red kidney beans, drained and rinsed
1 can (7 ounces) whole kernel corn, drained
Preparation
MAKING THE BREAD BOWL:
1. Using a serrated knife, slice off about an inch from the top of the bread.
2. Carve out a "bowl" from within the bread, leaving about 1 inch inside.
MAKING THE CHILI:
1. To chop jalapeno pepper, use a knife and fork to hold in place. Chop pepper into fine pices. Avoid touching seeds with your hands.
2. In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef.
3. In same skillet, heat oil over medium heat. Add onions; cook, stirring, for 5 minutes. Add bell pepper, jalapeno pepper and chili powder; cook, stirring for 5 minutes.
4. Add beef, tomatoes with liquid and tomato paste; bring to a boil. Reduce heat to low; simmer for 25 minutes. Add beans and corn; cook 5 minutes longer.
5. Ladle chili into bread bowl and serve immediately.
Cook's Notes
Nutrition Information
Calories: 491
;
Total Fat: 9.6g
;
Saturated Fat: 2.9g
;
Polyunsaturated Fat: 0.9g
;
Carbohydrates: 70g
;
Protein: 31g
;
Vitamin A: 1131 IU
;
Vitamin C: 56mg
;
Calcium: 66mg
;
Sodium: 858mg
;
Iron: 5.4mg
;
Fiber: 11.9g