Recipes

Chipotle Chili

Ingredients

• 8 ounces whole wheat elbow macaroni or other small pasta shape
• 6 ounces ground turkey breast or lean ground beef
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 4 to 6 cloves garlic, minced
• 1 tablespoon finely chopped rehydrated chipotle pepper
• 2 (14.5-ounce) cans diced tomatoes
• 1 (14.5-ounce) can red kidney beans, drained, rinsed
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/4 cup chopped fresh cilantro

Directions

1. Rehydrate chipotle pepper by soaking it in hot water for 30 minutes.
2. Cook pasta in a large pot of boiling water until tender, but still firm.
3. Meanwhile, spray a large skillet with cooking spray or coat with a small amount of oil. Add the ground meat, if using; cook over medium high heat until browned, stirring often to break into pieces. Remove to a colander to drain away excess fat; wipe out pan.
4. Add olive oil and onion; cook, covered, for 2 minutes or until onion is soft. Add the garlic and chipotle pepper; cook, uncovered, for 1 minutes. Return the cooked meat to the pan; add tomatoes, beans, cumin, chili powder and oregano, mixing well. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes. Stir in cilantro; simmer for 1 minute.
5. Drain pasta; save 2 cups pasta water. Add pasta to chili; adjust liquid as needed with pasta water before serving. Makes 6 servings.

Nutrition Info

Per serving: 318 calories; 18 g protein; 48 g carbohydrates; 6.5 g fat; 1.5 g saturated fat; 31 mg cholesterol; 6 g fiber; 281 mg sodium

Serving Suggestions

Cornbread and fresh figs make a meal of this flavor-packed chili.