TAILGATE CHILI
Ingredients
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1 lb. 95% lean ground beef (or ground white meat chicken or turkey for a healthier option)
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1 medium onion, chopped
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1 medium green bell pepper, chopped
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1 medium jalapeno (optional, only if you like spicy chili), chopped
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4 clove minced, fresh garlic or 2 tsp. jarred, minced garlic
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1 Tbsp. chili powder
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1 Tbsp. ground cumin
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1/2 tsp. ground coriander
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15.5 oz. canned, no-salt-added or low-sodium pinto or kidney beans, rinsed, drained
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14.5 oz. canned, no-salt-added or low-sodium, diced tomatoes, undrained
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3/4 cup jarred salsa (lowest sodium available)
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Spray large saucepan with cooking spray. Cook beef and onion over medium- high heat for 5-7 minutes, stirring constantly to break up beef. Transfer to colander and rinse with water to drain excess fat. Return beef to pan.
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Stir in bell pepper, garlic, chili powder, and cumin, and cook for 5 minutes, stirring occasionally.
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Add remaining ingredients and bring to a boil. Reduce to simmer, cover and cook for 20 minutes.
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Optional: Serve topped with low-fat grated cheese, a dollop of fat-free sour cream, sliced avocado, snipped cilantro or chopped green onions.