Makes 4 servings
Ingredients
- 1 pound top sirloin, coarsely ground
- 1 medium white onion, chopped
- 1 large clove garlic, minced
- 1 medium red bell pepper, seeded and chopped
- 3 tablespoons chili powder
- 1/2 tablespoon ground cumin
- 1 teaspoon crushed dried oregano
- 14 1/2-ounce crushed tomatoes
- 1/2 cup low-sodium canned beef broth
- Topping:
- 1/2 cup plain nonfat yogurt
- 2 tablespoons minced fresh cilantro
- 1 teaspoon good-quality chili powder
- 1/8 teaspoon cayenne pepper
Directions
- Put ground sirloin in a large saucepan over medium heat;
- Cook, stirring, until beef is no longer pink;
- Drain off any fat or juices;
- Measure 2 tablespoons of the onion;
- Set aside;
- Put remaining onion, garlic, and bell pepper into the pot and cook, stirring, for 5 minutes;
- Stir in chili powder, cumin, oregano, tomatoes with their liquid, and beef broth;
- Lower heat to simmer and cook, covered, until meat and vegetables are tender, about 35 to 45 minutes;
- Meanwhile, finely mince the reserved onion;
- Place in a small bowl and stir in remaining topping ingredients;
- Set aside;
- When chili is done, ladle into bowl and offer topping to spoon onto each serving.
Calories: 252
Protein: 31 grams
Fat: 8 grams
Carbohydrates: 17 grams
Exchanges: 3 1/2 Lean Protein, 1 Carbohydrate, 3 Vegetable
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