Winter is here, which means we all want that warm comfort food. But, not all comfort has to be loaded with cheese and heavy cream. Try this healthy version of chili con carne, and you can benefit from all the comfort -without feeling guilty.
- 1 Lb. Dry Beans (We used half black beans and half pinto.)
- 1 Lb. Extra Lean Ground Beef
- 1 Small White Onion, Chopped
- 1 Green Bell, Chopped
- 1 Jalapeño, Diced
- 2 (14.5 Oz.) Cans Diced Tomatoes (No Salt Added)
- 1 Garlic Clove, Chopped
- 1 Tbsp. Chili Powder
- 1 Tsp. Oregano
- 1 Tsp. Smoked Paprika
- 1 Tsp. Cumin
- Salt & Pepper to Taste
- Sort and rinse the beans. Place the beans into a large pot and cover with about an inch of water. Soak for at least an hour (overnight is better.)
- Drain and rinse the beans. Place them back into the pot and cover with water. Bring the beans to a boil, reduce heat and simmer for an hour and a half or until becoming tender.
Alternately you could use 2-3 cans of no salt added pinto and/or red beans, drained and rinsed.
Stove Top Method:
- Once the beans are nearly done, brown the 1 Lb. Ground Beef, 1 Small White Onion, 1 Green Bell, and 1 Jalapeño in a large pot or stockpot.
- When the meat is browned and veggies are softening, combine all the remaining ingredients and the beans in the stockpot together; cover and simmer for another 30-60 minutes, stirring on occasion.
- Once done, remove from heat and serve warm.
Crock Pot Method:
- Once the beans are nearly done, brown the 1 Lb. Ground Beef, 1 Small White Onion, 1 Green Bell, and 1 Jalapeño in a skillet.
- When the meat is browned and veggies are softening, combine all the remaining ingredients and the beans in a crockpot together.
- Cover and cook on high for 4-6 hours or on low for 6-8 hours.
- Once done, remove the lid carefully and give it all a good stir.
Serve warm and enjoy!