HEALTHY CHILI CON CARNE

For a high protein meal, try this chili recipe:   

Healthy Chili Con Carne
By Terri Byars

2 pounds – Extra Lean ground beef (96/4)

2 small onions, finely chopped

2 green bell peppers, finely chopped

2 cans chopped green chile peppers

4 cans – Bush’s mild Chili Beans (For lower sodium, use low sodium kidney beans)  

4 cans – petite diced tomatoes

1 pound frozen corn

Garlic Powder

Chile Powder

Mrs. Dash Southwest Chipotle Seasoning blend

Worcestershire sauce (optional – high in sodium)

Cook ground beef, onions and peppers in a skillet until beef is browned and vegetables are tender.
While beef is browning open canned chiles, beans, and tomatoes and add to a soup pot.
Add cooked beef mixture and spices; bring to a boil and lower heat to simmer for 30 minutes. Sometimes I add corn for color.  If using corn, add during the last 5 minutes of cooking.  
Note:  I don’t measure the spices, I just pour until it looks good. I am pretty generous with the spices since I try to make mine low sodium.  If it still tastes bland, I add some Worcestershire sauce which adds sodium. 

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