Chipotle Chili

Chipotle Chili

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From: Diabetic Living Magazine

Using no-salt-added tomatoes and rinsing the beans and hominy helps cut sodium levels in this high fiber, smoky-tasting chili recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces lean ground beef
  • 1 cup chopped onion
  • 1½ teaspoons ground cumin
  • ½ teaspoon dried oregano, crushed
  • 1 teaspoon chopped chipotle peppers in adobo sauce, or more to taste
  • 2 (14.5 ounce) cans stewed tomatoes, undrained
  • 1 (15 ounce) can red kidney beans, rinsed and drained
  • 1 (15 ounce) can yellow hominy, rinsed and drained
  • 1 small green or red sweet pepper, chopped
  • ½ cup water
  • ½ cup shredded Cheddar cheese (optional)


  • Ready In

  1. In a large saucepan, cook ground beef and onion over medium heat until brown. Drain off fat.
  2. Stir in cumin and oregano; cook for 1 minute more. Add chipotle peppers, tomatoes, red beans, hominy, sweet pepper, and the water.
  3. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top each serving with cheese.
  • Tip: You can substitute 8 ounces uncooked ground chicken or turkey breast for the lean ground beef.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 338 calories; 8 g fat(2 g sat); 10 g fiber; 47 g carbohydrates; 19 g protein; 10 mcg folate; 36 mg cholesterol; 14 g sugars; 148 IU vitamin A; 16 mg vitamin C; 120 mg calcium; 4 mg iron; 959 mg sodium; 298 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value), Iron (22% dv)
  • Carbohydrate Servings: 3

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