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Texas Chili

Heart Healthy Texas Chili Recipe

                   
Texas Chili
Molasses and cocoa create one-of-a-kind flavor in this healthy chili recipe. Make a flavorful, filling dinner with flank steak and a host of rich spices to curb your chili cravings.
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Ingredients
Recipe yields 4 servings
1 lb flank steak, cut into 3/4-inch pieces
1/4 tsp salt
Black pepper to taste
3 Tbsp all-purpose flour
1 Tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/4 tsp dried oregano
2 Tbsp unsalted tomato paste
1 Tbsp molasses
1 can (28 oz) crushed tomatoes
2 cups reduced-sodium beef stock
2 chipotle peppers in adobo sauce, seeded and chopped
1 Tbsp reduced-sodium Worcestershire sauce
1/4 cup light sour cream (optional)
1/4 cup chopped scallions
1/4 cup sliced radishes
4 limes wedges
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Directions
Step 1

Season the flank steak with 1/8 teaspoon of the salt and black pepper to taste; toss with flour. Set aside.

Step 2

In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté for about 5 minutes, or until softened. Add the garlic and sauté for 1 minute. Add the flank steak and cook for 6 minutes, or until the meat is no longer pink.

Step 3

Add the chili powder, cumin, paprika, cocoa, cinnamon and oregano and cook for 1 minute. Stir in the tomato paste and molasses; cook for 3 minutes. Add the crushed tomatoes, beef stock, chipotle peppers, Worcestershire sauce and the remaining 1/8 tsp salt. Bring the mixture to a boil; reduce heat to low and simmer for 30 minutes.

Step 4

Serve the chili with the sour cream (if using), scallions, radishes and lime wedges.

Time: 60 minutes
Servings: 4
Calories: 329
Make this for: Healthy Kids
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 3/4 cup
Per serving:
calories:329
total fat:12g
sat fat:4g
cholesterol:52mg
sodium:519mg
total carb:26g
fibers:4g
sugars:4g
proteins:30g

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About This Healthy Recipe

Looking for a heart-healthy chili recipe that is both flavorful and filling? We have just the recipe for you! This hearty and delicious Texas Chili combines cocoa and molasses making for a rich and flavorful entree. Rather than using ground beef, this recipe calls for a lean, protein-packed flank steak. Loaded with 30 grams of protein per serving, this recipe is sure to satisfy. Concerned about calories? No problem. This recipe is just 329 calories per serving, making it 100% guilt-free. While this recipe is high in protein, it is low in both saturated fat (4g) and carbohydrates (26g) making it a great option for those following a heart-healthy and or diabetic friendly diet. While most chili recipes are tedious and time-consuming, this simple and easy to follow recipe can be ready in just 1 hour. Have leftovers? No problem, this chili will be just as tasty if not better tomorrow!

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Heart Healthy Texas Chili Recipe
Ingredients
Recipe yields 4 servings
1 lb flank steak, cut into 3/4-inch pieces
1/4 tsp salt
Black pepper to taste
3 Tbsp all-purpose flour
1 Tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/4 tsp dried oregano
2 Tbsp unsalted tomato paste
1 Tbsp molasses
1 can (28 oz) crushed tomatoes
2 cups reduced-sodium beef stock
2 chipotle peppers in adobo sauce, seeded and chopped
1 Tbsp reduced-sodium Worcestershire sauce
1/4 cup light sour cream (optional)
1/4 cup chopped scallions
1/4 cup sliced radishes
4 limes wedges
Directions
Step 1

Season the flank steak with 1/8 teaspoon of the salt and black pepper to taste; toss with flour. Set aside.

Step 2

In a large saucepan, heat the oil over medium-high heat. Add the onion and sauté for about 5 minutes, or until softened. Add the garlic and sauté for 1 minute. Add the flank steak and cook for 6 minutes, or until the meat is no longer pink.

Step 3

Add the chili powder, cumin, paprika, cocoa, cinnamon and oregano and cook for 1 minute. Stir in the tomato paste and molasses; cook for 3 minutes. Add the crushed tomatoes, beef stock, chipotle peppers, Worcestershire sauce and the remaining 1/8 tsp salt. Bring the mixture to a boil; reduce heat to low and simmer for 30 minutes.

Step 4

Serve the chili with the sour cream (if using), scallions, radishes and lime wedges.

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