Sunday, September 25, 2016

Southwest Four Pepper Chili

I should just officially call Sunday's "Chili Sunday." I've been in serious Chili mode lately and this is week #3 of chili. It's such a versatile dish and I enjoy coming up with new ways to prepare it. Today it's a Southwest Four Pepper Chili. I used Serrano, Poblano, Jalapeno, and Fire Roasted Chopped Green Chiles and it was incredible!

Southwest Four Pepper Chili
Serves 6
Cal 246, Carbs 14, Fat 8.5, Fiber 4, Protein 25.8

1.5 lbs lean ground beef
1 small yellow onion, chopped
1 8 oz. can tomato sauce
1 clove garlic, chopped
1 tsp. cumin
2 tbsp. chili powder
1 tsp. salt
1 poblano pepper, diced
1 serano pepper, diced
1 jalapeno pepper, diced
1 can fire roasted green chiles
1/2 cup corn
1 cup pinto beans, rinsed and drained

Brown beef and onion over medium high heat. Drain and season with chili powder, cumin, and salt.

Spray the inside of crock pot with non-stick cooking spray.

Add the ground beef, tomato sauce, peppers, green chilies, corn, and pinto beans.  Cover and cook on low for 4-6 hours.

Ladel into bowls and top with cheese, sour cream, or any of your favorite chili toppings. Enjoy!

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