SAVORY CHILI
Yield: 8 servings INGREDIENTS - 1 pound 95% lean ground beef or turkey - 1 cup chopped onion - 1 cup grated carrots - 1/2 cup finely chopped celery - 14-1/2-ounce can Mexican-style stewed tomatoes - 2 cups tomato juice - 2 tablespoons chili powder - 1 teaspoon ground cumin - 2 cans (15 ounces each) red kidney beans or pinto beans, or 1 can of each, drained DIRECTIONS Coat a 3-quart pot with nonstick cooking spray and place over medium heat. Add the ground beef and cook, stirring to crumble, until the meat is no longer pink. Drain off and discard any fat. Add the onion, carrots, and celery to the pot. Cover and cook over medium heat for 5 to 7 minutes, until the vegetables soften. Add the undrained tomatoes, tomato juice, chili powder, and cumin to the pot. Bring the mixture to a boil, reduce the heat to low, cover, and simmer, stirring occasionally, for 20 minutes. Add the beans and simmer covered for 10 minutes more. Serve hot, topping each serving with some shredded reduced-fat cheddar or Monterey Jack cheese if desired. Nutritional Information Per Serving (per 1 cup serving): Calories: 232, Carbohydrate: 31 g, Cholesterol: 30 mg, Fat: 3.4 g, Saturated Fat: 1.1 g, Fiber: 11 g, Protein: 20 g, Sodium: 380 mg, Calcium: 38 mg Diabetic Exchanges: 2-1/2 Lean Meat, 1-1/2 Starch, 1-1/2 Vegetable -------------------------------------------------------------------------------- The year's hottest artists on the red carpet at the Grammy Awards. AOL Music takes you there. [Non-text portions of this message have been removed]
