Chipotle Tex Mex Chili
12 servings SERVINGS
Ingredients
- 375 ml or 1 1/2 cup All-Bran Original* cereal
- n/a Olive Oil No-Stick Cooking Spray
- 500 g or 1 lb 1 lb extra lean ground beef
- 15 ml or 1 tbsp cloves garlic, minced
- 625 ml or 2 1/2 cups onions, chopped
- 15 ml or 1 tbsp chili powder
- 300 ml or 1 1/4 cups red pepper, chopped
- 1 can ( 680 mL ) tomato sauce
- 1 can (796 mL/ 28 oz) diced tomatoes
- 1 can ( 596 mL /19 oz) pinto beans, rinsed and drained
- 15 ml or 1 tbsp small chipotle pepper in adobo sauce, finely chopped
- 375 ml or 1 1/2 cups frozen corn
- 325 or 1 1/3 cup chopped green pepper
Directions
1. Heat large saucepan over medium-high heat, spray with olive oil non-stick cooking spray and brown beef for 2 minutes; add onions and cook 8 to 10 minutes or until onions have softened, stirring occasionally; adding a tbsp or two of water at a time if mixture starts to stick to pan. Stir in garlic and cook 2 minutes.
2. Stir in chili powder, peppers, tomato sauce, tomatoes, beans, chipotle pepper and bring to a boil. Reduce heat and simmer covered for 15 minutes.
3. Add corn and All-Bran* Original cereal; simmer covered for 15 minutes, stirring occasionally.
Serving Suggestion: Serve with low fat sour cream, diced avocado, chopped coriander and chopped red onion if desired
Tips:
- If you prefer a thinner chili, stir in a half cup of water or more until desired consistency.
- Omit garlic and use roasted garlic tomato sauce.
- For a spicier chili, double the amount of chipotle pepper.
- This big batch of chili can be made the day before. Just reheat in the microwave or over on low heat on the stove.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
