3 ALARM CHILI - DIABETIC

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 pound (480 g) top sirloin, coarsely ground
  • 1 medium white onion, 6 ounces (180 g), chopped
  • 1 large clove garlic, minced
  • 1 medium red bell pepper, 6 ounces (180 g),
  • seeded and chopped
  • 3 tablespoons (45 ml) good-quality chili powder
  • 1/2 tablespoon (7.5 ml) ground cumin
  • 1 teaspoon (5 ml) crushed dried oregano
  • 1 14 1/2-ounce (435 g) no salt added crushed tomatoes
  • 1/2 cup (120 ml) low-sodium canned beef broth
  • Topping:
  • 1/2 cup (115 g) plain nonfat yogurt
  • 2 tablespoons (30 ml) minced fresh cilantro
  • 1 teaspoon (5 ml) good-quality chili powder
  • 1/8 teaspoon (0.6 ml) cayenne pepper

Directions

  • Put the ground sirloin in a Dutch oven or large saucepan over medium heat. Cook, stirring, until beef is no longer pink. Drain off any fat or juices.
  • Measure 2 tablespoons of the onion; set aside. Put remaining onion, garlic, and bell pepper into the pot and cook, stirring, for 5 minutes. Stir in chili powder, cumin, oregano, tomatoes with their liquid, and beef broth.
  • Lower heat to simmer and cook, covered, until meat and vegetables are tender, about 35 to 45 minutes.
  • Meanwhile, finely mince the reserved onion. Place in a small bowl and stir in remaining topping ingredients. Set aside.
  • When chili is done, ladle into bowl and offer topping to spoon onto each serving.

Notes

Categories: Main Dish 

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