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    Go Red Week: Tailgate chili

    8:03 AM, Feb 6, 2012   |    comments
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    LITTLE ROCK, Ark. (KTHV) -- Feb. 6 kicks off a week of heart healthy recipes from the American Heart Association.

    We start with tailgate chili. Alexis Sims, communications director for the Southwest affiliate of the American Heart Association will demonstrate this recipe with Ashley, Alyse and Tom.

    Tailgate Chili
    4 Servings
    1 pound 95 percent lean ground beef (or ground white meat chicken or turkey for a healthier option)
    1 medium onion, chopped
    1 medium green bell pepper, chopped
    1 medium jalapeno, chopped (optional, only if you like spicy chili)
    2 teaspoons minced garlic from the jar or 4 cloves minced
    1 tablespoon chili powder
    1 tablespoon ground cumin
    1/2 teaspoon ground coriander
    1 (15.5 oz) can no-salt-added or low-sodium pinto or kidney beans, undrained
    1 (14.5 oz) can no-salt-added or low-sodium diced tomatoes, undrained
    3/4 cup jar of salsa (lowest sodium available)

    1. 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.
    2. Stir in bell pepper, garlic, chili powder, and cumin, and cook for 5 minutes, stirring occasionally.
    3. Add remaining ingredients and bring to a boil. Reduce to simmer, cover and cook for 20 minutes.
    4. Optional - serve topped with low-fat grated cheese, a dollop of fat-free sour cream, sliced avocado, snipped cilantro or chopped green onions.

    TIP: if you want 5-alarm chili, add 1 teaspoon Cheyenne pepper

    Per serving:
    Calories 297
    Total Fat 6.0 g
    Saturated Fat 2.5 g
    Trans Fat 0.5 g
    Polyunsaturated Fat 0.5 g
    Monounsaturated Fat 2.5 g
    Cholesterol 62 mg
    Sodium 288 mg
    Carbohydrates 29 g
    Fiber 7 g
    Sugars 8 g
    Protein 31 g
    Dietary Exchanges: 1 starch, 3 vegetable, 3 1/2 lean meat

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