Low Fat Chili Recipes

Steps:

• In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Steps:

• Cook ground beef and onions together in a skillet until meat is browned and onion is almost clear. If using 93/7 lean ground beef a small amount of oil might be needed to prevent sticking.
• Combine all ingredients in large pot. Bring to a boil and reduce heat. Cover and simmer for about 1 hour.
• Note: many variations are possible. Try adding green chilies, cubed potatoes, rice, light or fat free cheddar or whatever you can imagine.
• NOTE: Calories calculated by this system differ radically from my own. Using the values given on each of the items in the recipe I calculated only 180 Calories per 1 cup serving. 'Zaar might not be adjusting for extra lean groung beef.
• NOTE: For a milder version reduce chili powder, cumin and red pepper by 1/2.

Steps:

• Spray large skillet with non stick cooking spray.
• Cook chicken and garlic over medium heat until browned, stirring to break up meat.
• Drain.
• Add spices, stir well.
• In large pot, combine tomatoes, beans, onion, chilies, tomato paste, and tomato sauce.
• Cook until hot and well combined, about 10 minutes.
• Add chicken mixture.
• Cover and cook on med heat until all the flavors are well blended.
• (the longer it's cooked, the better the taste will blend, but it can cook for as little as a half hour).

Steps:

• Cook the ground beef and garlic in a nonstick skillet breaking apart the meat with a spoon until well browned; drain off any fat very well, then return to skillet.
• Add in the bell peppers; cook until softened (about 5 minutes).
• Add in the chili powder and cumin and stir to coat.
• In the slow cooker, mix together tomatoes, beans, sweet onion, chilies and tomato paste, then stir in the beef mixture.
• Cover and cook on HIGH until flavors are blended (about 4-5 hours).
• Season with black pepper.

Steps:

• Saute the 1st 4 ingredients together.
• Add the beans, broth, chiles, jalapenos, and all of the spices, simmer for 1/2 hour.
• Add the sourr cream and whipping cream, stirring frequently until hot.
• Great served over rice, or just by itself.

Steps:

• In a large stock pot, heat olive oil over medium high heat.
• Add onions, peppers, carrots and garlic and cook until tender-about 5 minutes, stirring often.
• Add chili powder and cumin (and cayenne pepper if using).
• Stir to coat veggies, and cook 1 to 2 minutes more, until the smell of the spices intensifies.
• Add diced tomatoes, broth of your choice, black beans, and corn to stock pot with the veggies.
• Stir well, and bring liquid to a boil.
• Reduce heat and simmer 10-20 minutes or until carrots are tender and flavors are well combined.
• More vegetabe broth or tomato juice can be added if chili becomes too thick.
• Add salt and pepper to taste.
• Remove from heat and stir in chopped fresh cilantro if using.
• Serve over your favorite rice.
• I like brown.