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LOW-CAL WEEK: CHILI WITH CHIPOTLE AND CHOCOLATE

We could all stand to eat better. Couldn't we? This week, we'll share recipes that taste good but not because they're packed with calories. Today's recipe comes from Cooking Light magazine's low-cal collection.

INGREDIENTS

Cooking spray

2 cups diced onion (about 1 large)

1 cup chopped red bell pepper

1 teaspoon minced garlic

1 1/4 lbs. ground turkey breast

3 tablespoons brown sugar

2 tablespoons ancho chile powder

1 tablespoon unsweetened cocoa

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 (15-oz.) cans pinto beans, rinsed and drained

2 (14.5-oz.) cans diced tomatoes, undrained

1 (14-oz.) can fat-free, less-sodium chicken broth

2 chipotle chiles, canned in adobo sauce, minced

2 ounces unsweetened chocolate, chopped

1/2 cup light sour cream

Chopped green onions (optional)

DIRECTIONS

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; saute 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.

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