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Chili with Cheese Bread


Serves: 8

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy

Comments

This is high in fiber, but watch the sodium - mainly in the cheese and the bread. You can substitute ground chicken or turkey instead of the ground beef. The flaxseed meal is optional, but adds fiber, Omega 3s, and protein to the dish without compromising flavor.

Ingredients

1 1/2 pounds ground beef, extra lean

1 can red kidney beans, unsalted, 15 ounces

1 can pinto beans, 15 ounces

1 can tomato sauce, 15 ounces

2 carrot(s)

1 onion(s), medium

2 tablespoons chili powder

2 teaspoons cumin, ground

1 teaspoon oregano, ground

1/4 teaspoon salt

1/2 teaspoon pepper, black, ground

2 cups cheese, cheddar, reduced fat, shredded

8 slices bread, French, small slices

2 tablespoons ground flax seed

1 can diced tomatoes, 14 ounces

Preparation

To make the chili: Brown the ground beef in a large skillet over medium high heat. Drain oil. Chop onion into small pieces and add half of the onion to the skillet reserving the remainder for topping. Peel and finely chop the carrots. Add the flax seed (optional) and carrots to the meat and stir. Add chili powder, cumin, oregano, salt and pepper,tomato sauce, diced tomatoes and both cans of beans. Stir well, and lower heat to medium low. Simmer for approximately 20 minutes. Garnish with cheese and onions. Cheese Bread: While chili is cooking, lay bread slices out on baking sheet and top with 1 cup of the cheese, reserving the other cup for topping on the chili. Place the baking sheet under the broiler for 2-3 minutes until cheese is melted. Check often. Serve chili in bowls with cheese and onions as garnish and cheese bread on the side.

Nutrition

Per Serving: 400 calories, 11 g fat, 4.5 g saturated fat, 36 g protein, 42 g carbohydrates, 10 g dietary fiber, 1010 mg sodium


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