Soups & Stews : Beef Last Updated: Aug 9th, 2009 - 17:09:05 Classic Chili Con Carne By Sandra Woodruff  Printer friendly page Yield: 8 servings 1 pound 95% lean ground beef or turkey 1 medium yellow onion, chopped 1 medium green bell pepper, chopped 2 cans (14 1/2 ounces each) stewed tomatoes (or use Mexican-style tomatoes for extra spice) 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon cocoa powder 1/4 teaspoon ground cinnamon 2 cans (15 ounces each) red kidney beans, drained TOPPINGS (optional) 1 cup shredded nonfat or reduced-fat Monterey Jack or Mexican blend cheese 1/2 cup sliced scallions 1. Coat a 4-quart pot with cooking spray, and preheat over medium heat. Add the ground meat, and cook, stirring to crumble, until the meat is no longer pink. Add the onions and peppers, cover and cook for 5 minutes or until the vegetables soften. 2. Place 1 can of the tomatoes in a blender and puree until smooth.  Add the pureed tomatoes to the pot along with the remaining tomatoes, chili powder, cumin, cocoa powder, and cinnamon. Bring to a boil, reduce the heat to low, and cook covered for 30 minutes. 3. Serve hot, topping each serving with some cheese and scallions if desired. Nutritional Facts (per 1-cup serving) Calories: 214    Carbohydrates: 27 g    Fiber: 9 g    Fat: 3.5 g     Sat. Fat: 1.4 g     Cholesterol: 35 mg    Protein: 20 g    Sodium: 450 mg    Calcium: 99 mg    Potassium: 830 GI rating: low Diabetic exchanges: 2 1/2 lean meat, 1 starch, 1 vegetable © Copyright 2005 by eatsmarttoday.com Top of Page