This is NOT chili. At least not as I think of chili. I really wanted to make this to have for lunches this week but the original recipe is 11 pts per serving...WAY too many points than I can have or want to eat for lunch. So I made some changes. The smoky taste of the beans sure give this recipe a different flavor but upon first taste this is good. I hope I enjoy it all week for lunches! (Of course this would be MUCH better with corn chips, cheese and salsa though)
1 lb lean (at least 80%) ground beef (I used 1/2 lb ground turkey)
1 large onion, chopped (1 cup)
1 can (22 oz) southern pit barbecue grilling beans, undrained
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained (I used petite diced tomatoes)
1 can (8 oz) tomato sauce (I used 16 oz)
1 box (9 oz) frozen corn (I used 2/3 c)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup shredded Cheddar cheese (2 oz) (I omitted)
2 cups corn chips (I omitted)
1 In heavy 3-quart saucepan, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in remaining ingredients except cheese and corn chips. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes, stirring occasionally, until corn is tender. Top individual servings with cheese and corn chips.
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