Chipotle Chili and Southwestern Drop BiscuitsPosted in Low Calorie, Main Course, Side Dishes on February 23rd, 2010 by Eileen Devlin
After a pretty gluttonous weekend I have returned to doing my low-cal thing. I’m not a die-hard fan of chili but I thought I’d give this recipe a try. I’m glad I did because it definitely hit the spot for cold weather comfort food! I wanted to pair it with something and biscuits sounded appealing. The chili was great as it was hearty enough with the beans and other veggies in it without being “heavy”.
For the Chili:
8 0z extra lean ground beef or turkey (or even ground chicken)
1 c chopped onion
1.5 tsp ground cumin
2-14 oz can stewed tomatoes, undrained, cut up
1-15 oz can red beans, drained and rinsed
1.5 c coarsely chopped red and or yellow sweet pepper
1/2 c water
2-3 tsp chopped canned chipotle chile peppers in adobo sauce (I love spicy so I used 3)
1 tbsp snipped fresh oregano
1/4 c shredded reduced fat cheddar cheese
1. Lightly coat an unheated large saucepan with nonstick cooking spray. Preheat over medium heat and cook your meat and onion. Stir in cumin and cook for about a minute more. Add tomatoes, red beans, pepper, water, and chile peppers. Bring to boiling, reduce heat. Cover and simmer for 5 mins and then stir in oregano.
2. Serve with cheese and a dollop of sour cream (this offsets the spiciness very well)! Makes 4-1.5 c servings.
1 c all purpose flour
3/4 c whole wheat flour
2 tsps baking powder
1-2 tsp chili powder
1/4 tsp salt
1/4 tsp dried oregano, crushed
1-8 0z carton light sour cream
1/3 c fat free milk
1. preheat oven to 425 degrees and grease a baking sheet. Stir together first 5 ingredients.
2. Whisk together sour cream and milk and then mix with flour mixture. Drop 1/3 c sized dough mounds on sheet and bake for 14-16 mins. Makes 8 servings.
The biscuits were okay. They definitely needed to be buttered (of course I go low fat and use the zero calorie ‘I can’t believe it’s not butter’ spray). I’m not sure what I would have done differently for these – maybe added some reduced fat cheese? Alternately, you can serve the chili with lime wedges and baked tortilla chips which would work just as well. But the chili was very good!
Total Fat: 14 g
Cholesterol: 57 mg
Protein: 27 g
Carbohydrate: 40 g
Fiber: 10 g
Sodium: 1030 mg
Total Fat: 3 g
Cholesterol: 10 mg
Protein: 4 g
Carbohydrate: 23 g
Fiber: 1 g
Sodium: 191 mg