CHILI CON CARNE

By North Star



Serves 8


1 cup dried pinto or kidney beans
3 cups water
1 tablespoon acceptable vegetable oil
2 cups chopped onion
1 green bell pepper, chopped
1 pound lean ground beef
2 cups chopped tomatoes
1 6-ounce can no-salt-added tomato paste
3/4 cup water
2 to 3 tablespoons chili powder
1 tablespoon cider vinegar
1 to 2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon freshly ground black pepper
1 bay leaf

Place beans and 3 cups of water in saucepan. Bring to boil and cook for 2 minutes. Do not drain. Set aside for 1 hour. Return beans to heat, adding water to cover if necessary. Simmer for 1 hour, or until beans are tender.

Drain and set aside.

Heat oil in a large, deep skillet, Dutch oven or stockpot over medium-high heat. Add onion and bell pepper. Cook until onion is transparent. Add meat and brown. Pour off all fat. Add beans and remaining ingredients. Bring to a boil, reduce heat and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf before serving.
Variation: Vegetarian Chili

For a vegetarian entree or side dish, omit meat.



Calories: 229
Protein: 18 g
Carbohydrates: 20 g
Total Fat: 9 g
Saturated Fat: 3 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 3 g
Cholesterol: 40 mg
Sodium: 71 mg

recipe from www.deliciousdecisions.org