- 1 pound top sirloin, coarsely ground
- 1 medium white onion, 6 ounces, chopped
- 1 large clove garlic, minced
- 1 medium red bell pepper, 6 ounces, seeded and chopped
- 3 tablespoons chili powder
- ½ tablespoon ground cumin
- 1 teaspoon crushed dried oregano
- 1 14 1/2-ounce no salt added crushed tomatoes
- ½ cup low-sodium canned beef broth
- ½ cup plain non-fat yogurt
- 2 tablespoons minced fresh cilantro
- ¼ teaspoon cayenne pepper
- salt (to taste)
- freshly ground pepper (to taste)
- Put the ground sirloin in a Dutch oven or 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.
|Per serving:||252 calories (26% calories from fat), 31 g protein, 8 g total fat (3.0 g saturated fat), 17 g carbohydrate, 4 g dietary fiber, 75 mg cholesterol, 147 mg sodium|
|Diabetic exchanges:||3 1/2 lean protein, 1 carbohydrate (3 vegetable)|