Skinny Chili Italiano
Ingredients
- 1 pound extra lean ground beef, see shopping tip
- 3 cups chopped onions
- 34 pieces Hormel turkey pepperoni (70% less fat), sliced in half
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- ½ cup red wine
- 2 tablespoons balsamic vinegar
- 2 cans diced tomatoes in juice (28 oz. each)
- 1 cup reduced-sodium chicken broth
- 1 can each cannellini and kidney beans, drained and rinsed (15 oz. each)
- 1 tablespoon dried Italian seasonings
- ¼ teaspoon red pepper flakes or to taste
- ¼ teaspoon both salt and pepper or to taste
- Fresh grated Parmesan cheese for topping, optional
Instructions
- In a large nonstick pan or pot, brown the beef over medium-high heat. Drain into a colander in the sink to remove excess fat. Add the browned beef back to the pan.
- Add the onions, pepperoni and garlic; cook for about 3-4 minutes until the onions are soft. Stir in tomato paste and sauté for one minute.
- Deglaze the pan with wine and vinegar, simmer until almost evaporated. Stir in tomatoes and broth. Bring up to a boil, lower heat and simmer for 20 minutes.
- Add the beans, Italian seasoning, red pepper flakes, salt and pepper to taste. Cook for about 5 minutes more until heated through.
- Garnish each serving with grated Parmesan cheese, if desired.
Nutrition
Serving: 1cupCalories: 177kcalCarbohydrates: 22gProtein: 16gFat: 3gSodium: 553mgFiber: 5gSugar: 6gPlus Points: 4