Recipe Image

Chipotle Chili

  • 20 m
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.”


    • 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)


  • 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.
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