WHY IT’S LIGHT For beefy taste without excess fat, use ground sirloin instead of chuck. This chili is also bulked up with extra portions of beans and tomatoes. Briefly cooking the cocoa, chili powder, and tomato paste before adding the beef helps intensify their flavors.

　　

Ingredients

serves 6

　　1 tablespoon vegetable oil, such as safflower

　　1 medium onion, chopped

　　4 garlic cloves, chopped

　　Coarse salt and ground pepper

　　2 tablespoons tomato paste

　　2 tablespoons chili powder

　　2 tablespoons unsweetened cocoa powder

　　1 pound ground beef sirloin

　　2 cans (14.5 ounces each) diced tomatoes in juice

　　2 cans (15.5 ounces each) pinto beans, rinsed and drained

　　Assorted toppings, such as reduced-fat sour cream, sliced scallions, and baked tortilla chips, for serving (optional)

　　

Step 1

In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook, stiring frequently, until softened, 3 to 5 minutes.

　　

Step 2

Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef and cook, breaking up meat with a spoon, until no longer pink, 3 to 5 minutes.

　　

Step 3

Add tomatoes (with their juice) and beans. Bring to a boil over high heat; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, as desired.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 221

　　

Step 6

Fat: 7g (1.9g Saturated Fat)

　　

Step 7

Protein: 20.7g

　　

Step 8

Carbohydrates: 22.9g

　　

Step 9

Fiber: 5.5g

　　Everyday Food: Light