mole chili

Another delicious recipe from my Cooking Light:  Fresh Food Fast Weeknight Meals recipe book.  I haven’t found one yet that was a disappointment!

Prep:  1 minute

Cook:  14 minutes

Ingredients:

1 pound ground round (I used ground turkey – it’s leaner!)

1 cup chopped onion

1 garlic clove, minced

1 – 14.5 oz can diced tomatoes, undrained

1 cup water

2 tablespoons chili powder

1 ounce semisweet chocolate, coarsely chopped

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon dried oregano

Reduced-fat sour cream (optional)

Chopped fresh cilantro (optional)

Preparation Instructions:

Cook beef in a large saucepan over medium-high heat until browned, stirring to crumble.  Drain, if necessary, and return beef to pan.  Add onion and garlic to pan; cook 4 minutes or until tender.  Add tomatoes and remaining ingredient; cover and simmer 7 minutes.  Serve immediately.  Top with sour cream and cilantro, if desired.  Yield:  6 servings (serving size:  3/4 cup).

Calories:  127

Fat:  4.7 g (sat 2.2 g, mono 1.4 g, poly 0.2g)

Protein:  17.3 g

Carb:  8.2 g

Fiber:  1.8 g

Chol:  40 mg

Iron:  1.9 mg

Sodium:  597 mg

Calc:  25 mg

“Chocolate is often added to savory Mexican dishes to cut the heat and enrich the flavor.  In this recipe, chocolate adds richness and deepens the color of the chili without making it sweet.”

The biggest thing I noticed “missing” from this chili recipe is beans (generally, kidney beans).  I was pleasantly surprised by how I really didn’t miss the beans.  This was absolutely delicious!

Serve with Jalapeno Corn Bread Mini Muffins (see recipe in Side Dishes)