Beef and Espresso Chili with Cayenne Cream - 16g Carbs, 5g Fiber, 3g Sugar
From: Clean Eating Magazine
We take your traditional slow-cooker chili and turn it on its head with subtle hints of espresso, just enough to tickle (rather than assault) the palate! The cost for a trip to flavor country? Just 230 calories... By Nancy S. Hughes
Serves: 8
Hands-on time: 25 minutes
Total time: 8 hours, 25 minutes
CATEGORY: Gluten Free
1 1/2 lb extra-lean ground beef
4 tsp extra-virgin olive oil, divided
1 1/2 cups diced yellow onion (about 1 large)
2 green bell peppers, seeded and chopped
1 lb tomatoes, chopped
1 15-oz BPA-free can black beans, drained and rinsed (TRY: Eden Organic Black Beans)
2 cups low-sodium beef broth
2 Tbsp instant espresso or coffee granules
2 Tbsp chile powder
2 tsp ground cumin
1 Tbsp organic evaporated cane juice
1 1/4 tsp sea salt
1 cup low-fat sour cream
1/8 tsp ground cayenne pepper, or to taste
2 green onions, finely chopped
In a large, nonstick skillet on medium-high heat, add beef and cook,
breaking up with a wooden spoon until browned, about 4 minutes. Transfer to a 4-qt slow cooker.
In same skillet, heat 1 tsp oil. Add yellow onion and cook for 4 to
5 minutes, until lightly browned. Transfer to slow cooker and add
peppers, tomatoes, beans, broth, espresso, chile powder and cumin.
Stir well, cover and cook on low for 8 hours. (Alternatively, cook
on high for 4 hours.) Turn off heat and stir in cane juice, remaining
3 tsp oil and salt.
Meanwhile, in a small bowl, combine sour cream and cayenne. Cover and refrigerate until serving. Top chili with sour cream mixture and garnish with green onions.
Serves: 8
Serving Size: 1 cup chili and 2 Tbsp cream
Nutrition per Serving:
243 Calories, 9g Total Fat, 3g Sat. Fat, 4g Monounsaturated Fat,
1g Polyunsaturated Fat, 52mg Cholesterol, 414mg Sodium,
16g Carbs, 5g Fiber, 3g Sugars, 23g Protein
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