So after my January detox, last week I got my cheese fix. This week is my meat fix. I got this chili recipe from Martha Stewart's Everyday Light and made my usual few amendments. It lightens up by adding extra portions of beans and tomatoes and using ground sirloin instead of chuck. Also if you want to make this vegetarian you can replace the meat with lentils and seitan.
1. Sweat a minced onion with four minced cloves a garlic in 1 tbs oil in a large pot. Add salt and pepper.
2. After about 3 minutes add 2 tbs chili powder and 2 tbs tomato paste. The recipe also calls for 2 tbs unsweetened coca powder but I didn't want the added sugar. I also added a minced jalapeno for a little extra heat. (A little tip - by adding seasoning to the aromatics before the other ingredients the flavors intensify.)
3. Add 1 lb of the leanest ground sirloin and saute until brown. Add two cans pinto beans and two cans of diced tomatoes. Reduce to simmer and cook until thickened, about 10 to 15 minutes.
4. Portion off and serve with toppings if desired - baked tortilla chips, low fat sour cream, cilantro, an green onion. (I like using Tofutti's Better then Sour Cream. It has no cholesterol, no diary, and and only 85 calories per two tbs. Tofutti also makes a Better than Cream Cheese that's amazing on a wheat bagel with sliced tomato, basil, and salt and pepper.)
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