Low Fat Chili Food

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-CALORIE VEGAN CHILI

Steps:

• Combine diced tomatoes, water, kidney beans, red beans, onion, tomato paste, mushrooms, yellow bell pepper, orange bell pepper, chili powder, garlic powder, and salt in a large saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until all vegetables are tender, about 30 minutes.

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 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 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).

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.

SHANNON'S LOWER FAT CHILE RELLENO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts with a mallet until flat. Cut green chile peppers in half and remove seeds. Place one chile pepper on each chicken breast. Insert a slice of cheese inside each chile pepper. Roll up breasts and secure with toothpicks.
• Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal. Place coated chicken on a lightly greased cookie sheet and bake in the preheated oven for 45 minutes or until tops are lightly browned and cheese is oozing out of the sides. Remove toothpicks and serve.
• To Freeze Ahead: Place each chicken breast roll in a separate resealable plastic bag and put in freezer. To prepare for serving, remove from the freezer and thaw. Preheat oven. Place thawed chicken on a lightly greased cookie sheet and bake in the preheated oven as before.

SMITTY'S LOW-CARB CHILI

Steps:

• Place cauliflower florets in a food processor; pulse into rice-sized pieces.
• Melt 1 teaspoon butter in a large pot over medium heat. Cook and stir cauliflower "rice" until soft, 3 to 5 minutes. Transfer to a bowl.
• Cook and stir ground beef in the same pot until browned, about 5 minutes. Transfer to a bowl. Cook and stir pork loin in the pot until juices run clear, about 5 minutes. Add to beef in the bowl.
• Melt remaining 1 teaspoon butter in the pot over medium heat. Add onion and green pepper; cook and stir until soft, about 5 minutes.
• Stir tomatoes, ground beef, pork loin, smoked sausage, and chili seasoning into the pot. Pour in enough beef stock to reach desired consistency. Bring chili to a boil; reduce heat to a simmer. Stir in cauliflower "rice."
• Season chili with hot sauce, salt, and pepper. Serve topped with Cheddar cheese.