Low Fat Chili Corn Chips Food

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.

TEX-MEX CORN CHIP CHILI

Steps:

• In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
• Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.

LOW-FAT CHILI CORN CHIPS

Steps:

• Preheat oven to 375°F. Lightly brush tortillas with canola oil. Stack tortillas and cut into 6 wedges. Spread wedges in single layer on baking sheet. Sprinkle chips with salt, cumin, and chili powder. Bake until crisp, about 12 minutes.

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.

CORN CHIP CHILI CHEESE DIP

Steps:

• In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Transfer to a 4-qt. slow cooker., Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin. Cook, covered, on low 4-5 hours or until heated through., Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips.

CHILI CORN CHIPS

Steps:

• Preheat oven to 400 degrees F.
• In cup, mix cumin, chili powder, and salt.
• Spray 1 side of each tortilla with cooking spray, sprinkle with chili powder mixture.
• Cut each tortilla into 8 wedges and place on ungreased large non-stick cookie sheet.
• Bake tortillas 8 to 10 minutes until crisp, cool on wire rack.
• If not serving right away, store in tightly covered container.
• Serve with"Fresh and Chunky Salsa" (You'll find the recipe under"Low sodium, low cholesterol dips" on this web site).

CHILI CHEESE CORNBREAD (LOW FAT)

Steps:

• Preheat oven to 425°F.
• Coat an 8 inch square baking pan with nonstick cooking spray and dust with 2 tablespoons of cornmeal.
• Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt and flour.
• In another bowl, combine buttermilk, eggs, cheese and chilies, then stir into the dry ingredients.
• Pour batter into the prepared baking pan .
• Bake 18 minutes or until tester comes out clean. Makes 12 2 inch pieces.