Chili Sauce Low Fat Food

SIMPLE AND DELICIOUS LOW FAT VEGETARIAN CHILI

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.

EASY LOW-FAT CHILI

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.

CHILI SAUCE (LOW FAT)

Steps:

• Chop everything and cook slowly over a low flame or on low.
• Simmer until thick, and then seal in jars.

LOW FAT CHICKEN GREEN CHILI

Steps:

• In a large saucepan or dutch oven, heat the oil over medium high heat and saute the onions for a few minutes, until softened. Add the garlic and saute for another minute. If at any time during the saute the pan starts to dry, add a splash of chicken broth (up to 1/2 cup is set aside in the recipe for this step) and stir.
• When the onions and garlic are soft, add the rest of the broth, salt, pepper, salsa and chicken. Stir to combine. Bring to a boil over high heat, then reduce to low and simmer, covered, for 15-20 minutes, or until the chicken is no longer pink in the center. Remove the chicken and set aside to cool.
• Stir in the rest of the ingredients and bring to a boil over high heat. Shred the chicken with two forks and add it back to the pot. Stir to combine. Reduce heat to low and simmer, covered, for 30 minutes. Stir occasionally to keep from sticking to the bottom of the pot.
• We like to eat this topped with a little bit of reduced fat shredded cheddar cheese and a dollop of low fat sour cream.

LOW CALORIE BEEF AND BEANS CHILI

Steps:

• Heat oil in large pan.
• Saute onion till translucent or a tiny bit brown.
• Remove onion from pan and set aside.
• Start browing beef in same pan. Add spices and Worcestershire when there is still a little pink left and continue browning for another 5 minutes.
• Add the beer to deglaze pan and continue heating till beer reduces a bit.
• While you're sauteeing your onions and browning your beef, drain and rinse the beans and put in a large pot. Pour tomato sauce and barbecue sauce over beans. Add the sauteed onion when it's ready.
• Pour beef/spice/beer mixture into bean/sauce mixture.
• Add your hot sauce, to taste.
• Heat pot of chili over medium till it begins to bubble.
• Reduce heat, cover and let simmer for as long as you want, but at least an hour. Taste and add no-salt salt substitute, if you'd like.
• Enjoy the chili plain or with low fat shredded cheddar cheese or Fage 0% greek yogurt!

LOW FAT CHILI (CHILLI) CON CARNE

Steps:

• Brown beef in a large, non-stick pan. Add onions, garlic, carrots, peppers, courgettes, mushrooms, chili powder, and coriander. Stir well.
• Cook for 5 mins, then add the tomato puree, wine, stock, and chopped tomatoes. Season to taste and bring to a boil.
• Cover, reduce heat, and simmer for 40 minutes.
• Remove the lid, stir in kidney beans, and cook uncovered for a further 10 minutes. Serve hot, sprinkled with chopped fresh parsley.