Chili

Dietitian’s tip:

It’s a good idea to wear rubber or plastic gloves when preparing jalapenos because the oils can burn your skin. If you don’t wear gloves, thoroughly wash your hands with soap and water after handling the peppers.

Number of servings

Serves 8

Healthy-carb
Gluten-free

Ingredients

1 pound extra-lean ground beef
1/2 cup chopped onion
2 large tomatoes, chopped (or 2 cups canned, unsalted chopped tomatoes)
4 cups canned, unsalted kidney beans, rinsed and drained
1 cup chopped celery
1 1/2 tablespoons chili powder or to taste
Water, as desired
2 tablespoons cornmeal
Jalapeno peppers, seeded and chopped, as desired (not included in nutrition analysis)

Directions

In a soup pot, add the ground beef and onion. Over medium heat, saute until the meat is browned and the onion is see-through. Drain well.

Add the tomatoes, kidney beans, celery and chili powder to the ground beef mixture. Cover and cook for 10 minutes, stirring often. Uncover and add water to desired consistency. Stir in cornmeal. Cook at least 10 minutes more to let the flavors blend.

Ladle into warmed bowls and garnish with jalapeno peppers, if desired. Serve right away.