Chili Sauce Low Fat Food

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.

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.

LOW FAT CHILI

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.

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.

LOW FAT CHICKEN CHILI

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).

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.