Soups & Stews : Beef Last Updated: Aug 9th, 2009 - 17:10:00 Chipotle Black Bean Chili By Sandra Woodruff  Printer friendly page Yield: 8 cups 1 pound 95% lean ground beef or turkey 1 cup chopped onion 14 1/2-ounce can diced tomatoes with roasted garlic, undrained 2 cans (15 ounces each) black beans in sauce, undrained 8-ounce can unsalted tomato sauce or 1 cup V-8 juice 2 tablespoons chili powder 2 to 4 teaspoons chipotle chilies in adobo sauce* 1 teaspoon ground cumin 3/4 teaspoon dried oregano TOPPINGS (optional) 3/4 cup shredded reduced-fat Monterey Jack or Cheddar cheese 1/2 cup sliced scallions or chopped red onions 1. Coat a 3-quart pot with cooking spray and add the ground meat. Place over medium heat, and cook, stirring to crumble, until the meat is no longer pink. Add the onion, cover and cook for several minutes, or until the onions soften. 2. Add the remaining ingredients and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Serve hot, topping each serving with some cheese and scallions or red onions if desired. Nutritional Facts (per 1-cup serving) Calories: 196    Carbohydrates: 23 g    Fiber: 7 g    Fat: 3.3 g     Sat. Fat: 1.3 g     Cholesterol: 35 mg    Protein: 18 g    Sodium: 478 mg    Calcium: 62 mg    Potassium: 828 GI rating: low Diabetic exchanges: 2 lean meat, 1 carbohydrate *Chipotle chiles in adobe sauce are smoked red jalapeno peppers canned in a vinegar tomato sauce. They can be found in the Mexican food section of most grocery stores. For convenience, puree the entire can of chiles with the sauce and freeze in ice cube trays until needed. Always be sure to wear protective gloves when handling hot chilies. © Copyright 2005 by eatsmarttoday.com Top of Page