This recipe from the editors of Cooking Light in “The New Way to Cook Light” (Oxmoor House, Oct. 16, 2012, $34.95) is only moderately spicy but still quite delicious. For extra crunch, top with thinly sliced radishes. Serve with hot, buttered corn bread.
- Cooking spray or ½ tablespoon olive oil
- 1 1/2 pounds ground sirloin
- 2 jalapeno peppers
- 1 tablespoon canola oil
- 3 cups chopped onion
- 1 cup chopped seeded poblano chilis
- 8 garlic cloves, minced
- 12-ounce bottle Mexican beer
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon kosher salt
- 2 1/2 cups marinara sauce
- 1 cup fat-free lower-sodium chicken broth
- 2 15-ounce cans no-salt added kidney beans, rinsed and drained
- 14.5-ounce can diced fire-roasted tomatoes, undrained
- 3/4 cup (3 ounces) shredded sharp cheddar cheese
- 1/2 cup light sour cream
- 1/4 cup fresh cilantro leaves
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray or 1/2 tablespoon olive oil. Add beef; cook 10 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels.
Remove and discard seeds and membranes from 1 jalapeno; finely chop both jalapenos. Heat pan over medium-high heat. Add canola oil; swirl to coat. Add jalapenos, onion, poblanos and garlic; saute 10 minutes or until onion is tender. Add beer, scraping pan to loosen browned bits; cook 12 minutes or until about half of the liquid evaporates. Add chili powder, cumin and salt; cook 1 minute, stirring frequently. Stir in beef, marinara, broth, beans and tomatoes; bring to a boil.
Reduce heat; simmer, uncovered, 30 minutes or until slightly thick. Ladle about 1 1/2 cups chili into each of 8 bowls; top each with 1 1/2 tablespoons cheese, 1 tablespoon sour cream and 1 1/2 teaspoons cilantro. Serves 8.
Per serving: 349 calories; 14 g fat (6 g saturated fat; 36 percent calories from fat); 45 g carbohydrates; 71 mg cholesterol; 625 mg sodium; 26 g protein; 6 g fiber.