Pats Low Fat White 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:

• Heat oil in large saucepan over medium high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook one minute more.
• Add chicken, chili powder, and cumin. Cook, stirring often, until chicken is no longer pink inside, about 5 minutes.
• Add beans, tomatoes with juice, salsa and broth. Bring to a boil. Reduce heat to medium-low, cover; simmer until flavors blend, about 15 minutes. Season with salt and pepper to taste.
• Makes 4 (1 ½ cup servings) 210 calories, 5 g. fat, 6 g. dietary fiber.

Steps:

• In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

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:

• Heat stock pot slightly then add Pam. Add olive oil and add onions, celery and garlic. Cook and stir for 4 - 5 minutes, until veggies are softened.
• Add chili powder, cumin, oregano and coriander to veggies. Mix well and cook for 1 minute. Add flour and stir until veggies is well coated. Stir in broth and evaporated milk. Bring mixture to a boil. Redeuce heat to medium and simmer, uncovered for 5 minutes.
• Add beans, green chilies, salt pepper and cayenne pepper to veggies. Reduce heat to medium low; cover and simmer for 15 minutes, stirring occasionally.
• Remove chili from heat. Stir in sour cream and cilantro.
• Serving suggestions: I sometimes will cook a chicken breast for 30 minutes in my toaster oven, cut it into cubes and add half for a single serving of chili.
• I sometimes add 1/2 cup lentils; adding more broth if it gets too thick.
• I like to serve the chili with a gourmet blend of wild rice with mixed brown rice (I don't know if it is readily available elsewhere) -- which makes a wonderful nutty addition to the meal.
• White Chicken Chili: Four boneless chicken breast could be added. Cube the chicken and cook it for 3 - 4 minutes, or until no longer pink (as in step one). Add onions, celery and garlic -- then continue with the rest of the steps.
• Can garnish with cheddar or Monterey Jack cheese and chopped green onions.