Blend chiles and half the onions in blender until chopped. Add 1 can tomatoes, barbecue sauce and chocolate; blend until smooth.
2
Heat oil in Dutch oven or large deep skillet on medium heat. Chop remaining onion. Add to skillet with meat; cook 5 min. or until meat is evenly browned and onions are crisp-tender, stirring occasionally. Add barbecue sauce mixture, carrots, red peppers, beans, corn, remaining can of tomatoes and water; stir. Bring to boil; cover. Simmer on medium-low heat 20 min. or until meat is done.
3
Stir cilantro into meat mixture. Spoon over rice in serving bowls; top with cheese. Serve with crackers.
Kitchen Tips
Tip 1
Substitute
Prepare using BAKER'S Bittersweet Chocolate.
Tip 2
How to Toast Chiles
Heat skillet on medium heat. Remove and discard seeds from chiles; press chiles to flatten. Add to hot skillet; cook 30 sec. or until toasted, turning occasionally. (Note: Toasting the chiles will make them shinier and darker in color.)
Tip 3
Healthy Living
If you don't have a Dutch oven or large deep skillet, you can use a stockpot instead.
Tip 4
Nutrition Bonus
The colorful carrots in this low-calorie low-fat meal are a good source of vitamin A.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 650mg
28%
Total Carbohydrates 51g
19%
Dietary Fiber 7g
25%
Sugars 13g
26%
Protein 23g
46%
Vitamin A
70%
Vitamin C
35%
Calcium
6%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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