Sweet And Spicy Chili – Healthy Fall Comfort Food

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As the fall season approaches, the leaves start to change, the temperature starts to drop and most importantly – we start to crave home cooked comfort foods.

(…Well, now that I live in Florida I don’t get the change in leaves or temperature, but I still like my comfort foods and fall traditions.)

One of my favorite comfort foods to make is a savory chili paired with a delicious pumpkin beer.

After all… Beer + Chili = FALL 🙂

One of my favorite chili recipes is this one: a sweet and spicy chili that’s hearty and sweet, but ends with a pleasantly (but not overpowering) spicy kick.

Ingredients:

2 lbs. stewing beef ( cut into 1/2 to 1 inch chunks)
1 tbsp. olive oil
2 small red onions chopped
1 can of beer (I used a Sam Adams Boston Lager)
3 garlic cloves minced
1 14.5oz can diced tomatoes
2 6oz. cans of tomato paste
1 can fat-free reduced-sodium beef broth
1 cup brewed coffee
1 tbsp. brown sugar
3 tbsp. chili sauce (I used sriracha)
1 tbsp. cumin
1 tsp. oregano
1 tsp. salt
1 tsp. cocoa powder
2 15oz. cans of pinto beans *
2 chili peppers chopped (one with seeds and one without)

Directions:

  1. Heat oil in stockpot; add onions, garlic, and meat. Cook on medium-high until meat is browned.
  2. Add remaining ingredients and stir until well combined.
  3. Reduce heat and simmer for 2 hours.
  4. Serve with your favorite toppings (ex. cheese, jalapenos, diced onions…)

Nutrition Information:

Servings: 10
Serving Size: 1 cup

Calories: 322
Fat: 7 g
Sodium: 622 mg
Carbs: 33 g
Fiber: 13 g
Protein: 28 g

* To reduce the sodium, drain pinto beans and then rinse in a strainer. This can reduce sodium by up to 41%.

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  • Mark Hansen

    Wow! All the flavors just jump out at you. Couldn’t wait to get home last night to try it. Now can’t wait for lunch for the leftovers. The chili is hearty…with just the right amount of heat . It’s gonna be a family favorite at our house.