Low Fat Chili
This low fat chili is a great source of protein and fiber.
Consider doubling the recipe and freezing the leftovers for use at a later date.
- 2 teaspoons canola oil
- 1 medium yellow onion
- 1 large red pepper, deseeded and finely chopped
- 1 jalapeno chili pepper, deseeded and finely chopped
- 1 large carrot, chopped
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 3/4 pound extra-lean ground beef
- 1 15-ounce can crushed tomatoes
- 1 15-ounce can low sodium black beans, drained
- 2 cups frozen sweet corn
- Heat oil in a large Dutch oven on medium heat.
- Add onion, red pepper, jalapeno pepper and carrot. Saute for 5 minutes, until onion has softened. Sprinkle chili powder and cumin over the vegetables and stir for 1 minute.
- Crumble in the extra-lean ground beef. Cook on medium-high until no longer pink.
- Add canned tomatoes and black beans.
- Turn down heat and simmer for 15 minutes.
- Add sweet corn and cook for a further 5 minutes.
Serve with a dollop of plain nonfat (Greek) yogurt and/or a light sprinkling (1-2 tbsp) of reduced fat Jack cheese.
Per Serving: 279 calories, 6 g total fat, 2 g saturated fat, 19 grams protein, 37 grams carbohydrate, 9 grams fiber, 35 mg cholesterol, 304 mg sodium
Note: You can substitute ground turkey breast meat for the lean ground meat or use 50/50 lean ground beef/ground turkey breast.
Additional Serving Suggestions:
- Bake a sweet potato, cut open, and serve low fat chili inside.
- Serve a veggie burger (optional: open faced on a whole wheat bun) and top with the chili.
- Chili Dog: Top a vegetarian hot dog with lowfat chili. Sprinkle with lowfat cheese.
- Taco Salad: Serve chili atop a tossed salad. Crush a handful of corn chips on top. Top with salsa.
Super Easy Alternative Low Fat Chili Recipe:
Saute lean ground beef or ground turkey breast in a pan until cooked. Add 1-2 cans vegetarian chili (Amy's, Healthy Valley, and Safeway Vegetarian chili are 3 of my favorite brands).
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Recipe from about.com