Hard to believe, but this chili tastes even better the day after you make it. Val’s secret ingredient adds a hint of sweetness, extra fiber and loads of iron.

  Download this recipe!

By Valerie Waters

INGREDIENTS:

• 1 lb 95% lean ground beef
• 1 whole red onion, chopped 1/4-inch pieces
• 2 stalks of celery, diced 1/4-inch pieces
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 3 tbsp chile powder
• 3 tbsp cumin
• 1 tsp garlic powder
• 1 tsp ground clove
• Sea salt and ground black pepper, to taste
• 2 28-oz can low-sodium crushed tomatoes
• 1 28-oz can low-sodium whole tomatoes
• 1 cup California raisins

INSTRUCTIONS:

1. Brown ground beef, breaking up the meat so it browns evenly and cooks thoroughly. In a separate pot, sauté onion, celery and mushrooms in oil.


2. Once ground beef has browned, drain excess fat and add to the pot with cooked vegetables. Mix in chile powder, cumin, garlic powder, clove, salt and pepper.


3. Stir in crushed tomatoes. Add the whole tomatoes, breaking them up as you stir. Add raisins.


4. Bring the chili to a boil, then reduce and allow to simmer on low for at least one hour.

NUTRIENTS per 1¼-cup serving:

• Calories: 230
• Total Fat: 6 g
• Sat. Fat: 1.5 g
• Carbs: 29 g
• Fiber: 6 g
• Sugars: 7 g
• Protein: 16 g
• Sodium: 440 mg
• Cholesterol: 335 mg