Chipotle BBQ Beef Meatball Chili

36g CARB

Serves 8

Hands on 30 min.

slow cook 6 hr.

• 2 14.5-oz. cans no-salt-added fire-roasted diced tomatoes
• 1 15-oz. can hominy, rinsed and drained
• 1 15-oz. can no-salt-added red beans or kidney beans, rinsed and drained
• 1½ cups water
• 1 6-oz. can no-salt-added tomato paste
• 1 cup frozen sweet corn kernels
• ½ cup chopped red or green sweet pepper
• ½ cup finely chopped red onion
• ¼ cup barbecue sauce
• 1 Tbsp. chili powder
• ½ tsp. salt
• 1 recipe BBQ Meatballs
• Chopped fresh cilantro

1. In a 4- to 6-qt. slow cooker combine the first 11 ingredients (through salt). Stir until well combined. Add partially cooked BBQ Meatballs. Stir gently to combine.

2. Cover and cook on low 6 to 7 hours or high 3 to 3½ hours. Top each serving with cilantro.

BBQ Meatballs Preheat broiler. Line a 15×10-inch baking pan with foil. In a large bowl lightly beat 1 egg. Whisk in 1 Tbsp. barbecue sauce, 1½ tsp. coarse-ground mustard, and ¼  tsp. ground chipotle pepper or chili powder. Stir in ½ cup finely chopped red onion and ⅓ cup cornmeal. Add 1½ lb. 90% lean ground beef; mix well. Shape meat mixture into 1-inch balls. Place meatballs 1 inch apart in the prepared pan. Broil meatballs (in batches if necessary) 6 inches from heat about 7 minutes or until lightly browned (meatballs will not be cooked through).

PER SERVING (1½ cups each) cal 327, fat 9 g (3 g sat. fat), chol 78 mg, sodium 503 mg, carb 36 g (8 g fiber, 11 g sugars), pro 24 g

GOOD FOR YOU

Canned foods, such as tomatoes and beans, are convenient but generally high in sodium. Low-sodium products help you stay in control of the sodium content in meals.

Chipotle BBQ Beef Meatball Chili