Zesty Chili
Ingredients:
½ teaspoon whole cumin seed
1 pound 98% lean ground beef
14½ ounce can Mexican-style stewed tomatoes, undrained and crushed
1½ cups vegetable juice cocktail (like V-8)
1 cup chopped onion
4-ounce can chopped green chilies
2 tablespoons chili powder
1½ teaspoons crushed garlic
½ teaspoon dried oregano
¼ teaspoon ground cinnamon
2 cans (15 ounces each) red kidney beans or black beans, drained
1 cup shredded nonfat or reduced-fat Monterey Jack or Cheddar cheese (optional)
½ cup sliced scallions (optional)
Instructions:
Origin of recipe: Another great find from the Good Carb Cookbook…you can make this in a crockpot as well.
½ teaspoon whole cumin seed
1 pound 98% lean ground beef
14½ ounce can Mexican-style stewed tomatoes, undrained and crushed
1½ cups vegetable juice cocktail (like V-8)
1 cup chopped onion
4-ounce can chopped green chilies
2 tablespoons chili powder
1½ teaspoons crushed garlic
½ teaspoon dried oregano
¼ teaspoon ground cinnamon
2 cans (15 ounces each) red kidney beans or black beans, drained
1 cup shredded nonfat or reduced-fat Monterey Jack or Cheddar cheese (optional)
½ cup sliced scallions (optional)
Instructions:
- Place cumin seeds in a 4-quart nonstick pot (do not coat the pot with cooking spray or oil) and place the pot over medium heat. Cook, stirring frequently, for 30 to 60 seconds or until the cumin smells toasted and fragrant. Pour the seeds in a small dish and set aside.
- Coat the pot with nonstick cooking spray, add the ground beef, and place over medium heat. Cook, stirring to crumble, until the meat is no longer pink. Drain off and discard any excess fat.
- Add the cumin, tomatoes, vegetable juice, onions, chilies, chili powder, garlic, oregano, and cinnamon to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
- Add the beans to the pot. Cover and simmer for 15 minutes or until the onions are soft and the flavors are well blended. Serve hot, topping each serving with 2 tablespoons of the cheese and a tablespoon of the scallions, if desired.
Origin of recipe: Another great find from the Good Carb Cookbook…you can make this in a crockpot as well.