Smokey Chipotle Chili with Ranch Sour Cream
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Serves: 8 servings
 
Ingredients
Chili:
  • 1 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 red bell pepper, chopped
  • 3 celery stalk, diced
  • 2 large carrots, diced
  • 2 jalapeno peppers, seeded and finely chopped
  • 2 Tbsp tomato paste
  • 1 canned chipotle chile in adobo sauce, chopped
  • 3 Tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried oregano
  • 2 lbs 90% lean ground beef
  • ½ tsp salt and freshly ground pepper
  • 2 (14 oz) cans diced tomatoes
  • 2 (15 oz) cans kidney beans (do not drain)
  • 1 bay leaf
Ranch Sour Cream:
  • 1½ cups 2% plain Greek yogurt
  • 1½ Tbsp apple cider vinegar
  • 2 Tbsp fresh cilantro, chopped
  • 2 Tbsp fresh chives, chopped
  • 2 scallions, thinly sliced
  • ½ tsp salt and freshly ground pepper
  • 1 cup canned fried onions, for topping
Instructions
  1. In a large pot or Dutch oven, heat oil over medium-high heat. Once hot, add the onion, bell pepper, celery, carrots, and jalapenos; cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, chipotle, chili powder, cumin, coriander, and oregano. Continue cooking, stirring occasionally, until the vegetables are well coated, adding 1 to 2 tablespoons water if the mixture gets too dry, about 3 minutes.
  2. Add the beef, season with salt and pepper and cook, stirring and breaking up the meat, until no longer pink, about 5 minutes.
  3. Add the tomatoes, beans, bay leaf, and 1 cup water; stir. Bring to a simmer, then reduce the heat to medium-low. Continue cooking, stirring occasionally, until thickened, 40 to 45 minutes. Remove the bay leaf.
  4. Meanwhile, combine the yogurt, vinegar, cilantro, chives, scallions, salt, and pepper in a bowl; mix well. Cover and refrigerate until ready to serve.
  5. Serve chili hot, topped with ranch sour cream and 2 tablespoons fried onions.
Notes
Recipe submitted by Biz of My Bizzy Kitchen
Nutrition Information
Serving size: ~1½ cups Calories: 400 Fat: 14.8 Carbohydrates: 32.5 Sugar: 7.8 Sodium: 726 Fiber: 10.5 Protein: 36.9 Cholesterol: 73
Recipe by Prevention RD at https://preventionrd.com/2016/12/7th-annual-chili-contest-entry-4-smokey-chipotle-chili-with-ranch-sour-cream-weekly-menu/