The Recipe Ingredients

1/2 pound of extra lean ground beef
1 medium can of drained black beans OR pinto beans OR kidney beans or a mix of all
1 can of white or yellow hominy, drained - medium size can
1 medium size can of petite tomatoes & 1 small can of tomato paste
1/2 cup of the following chopped vegetables: celery, bell pepper, onion
2 Tablespoons of ground chili powder
1 teaspoon of ground cumin (optional)
fresh or dried cilantro to suit personal taste
1 teaspoon of ground paprika (optional)
1/8 teaspoon of ground cayenne pepper (optional)
sea salt & cracked pepper to suit personal taste

Other optional ingredients include: 1 fire-roasted jalapeno pepper with seeds removed and chopped finely, one can of Mexican style tomatoes, 2 beef bouillon cubes, garlic and chopped parsley. If you use the bouillon cubes, omit the salt.

Recipe Tips

Ground Beef: Use only the leanest meat available to save on caloric content and fat grams. Because meat is so lean, it may attempt to stick to the pot - even a non-stick pot. If this start to occur, simply add a bit of water and loosen any bits stuck to the bottom of the pot. Don't allow meat to burn or it will ruin the flavor of the chili.

Canned Vegetables: Thoroughly drain the beans. You can use all three types of beans suggested in this low calorie recipe. Or you can simply use your pick. If more beans are used be sure to accommodate by adding more seasoning.

Seasonings: The paprika, cayenne pepper, jalapeno pepper, Mexican style tomatoes, cumin, parsley and cilantro are all optional.

Vegetables:If you like garlic you can use that instead of the onion or you can opt for both. Same with the celery and bell pepper. I used a frozen mix of celery, bell pepper and onion.

The bell peppers were red and green, which really add a nice color to the chili. You can certainly use fresh vegetables in the chili which will add a more rustic flavor.

Water: As the chili cooks you will need to adjust the water. Add as needed and make the chili as thick or thin as you wish. For a more robust flavor, omit the water as well as the bouillon cubes and use beef broth instead.

How to Fire-Roast a Jalapeno Pepper:You'll need an open fire - such as a grill or a gas oven with a flame. Brush the pepper with a little olive oil then place onto the flame. Allow to char on one side, then turn and cook until tender.

Remove the seeds and stem before chopping and adding to the recipe.

In our experience, fire-roasting the jalapeno removes a good deal of the heat - but be sure to take a tiny test bite and not an entire mouthful as your pepper experience may be different.

How to Prepare this Hominy & Chili Recipe

Sear ground beef in a deep soup pot along with the celery, bell pepper and onion. Once the beef browns and the juices run clear, add about four inches of water. Add the beef bouillon cubes and all remaining ingredients. Cook until bubbly hot.

At the table, add shredded skim-based cheese or crackers or chili sauce. We love the bottled chili sauce by Heinz which compliments the chili so well.

 

For an Ultra Quick Chili Recipe

Cook ground beef with onions until beef is done. Add 2 Tablespoons of ground chili powder. Stir. Add 1 medium size can of Mexican seasoned tomatoes. Add 1 can each of drained hominy and pinto beans. Heat until bubbly. Continue

 

Related Articles

5 Great Reasons to Lose Weight

Diet Bites | Disclaimers

Diet Bites is a Trademark