Springfield Chili
- 1 bacon slice, finely chopped
2 1/4 cups finely chopped onion, divided (about 2 medium)
2 garlic cloves, minced
1 pound coarsely ground turkey breast
1/2 pound coarsely ground sirloin
1 (12-ounce) can beer (such as Budweiser)
3 tablespoons chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (8-ounce) can no-salt-added tomato sauce
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
Oyster crackers (optional)
- Cook bacon in a large Dutch oven over medium heat 5 minutes or until browned. Stir in 2 cups onion; cover and cook until onion is tender (about 5 minutes). Uncover and stir in garlic; cook for 1 minute.
- Increase heat to medium-high; add turkey and sirloin to pan. Cook 5 minutes or until browned, stirring to crumble. Add beer; cook until liquid is reduced to 1/3 cup (about 7 minutes). Stir in chili powder and next 5 ingredients (through tomato sauce). Cover, reduce heat, and simmer 30 minutes or until mixture thickens. Stir in beans; cook 10 minutes or until thoroughly heated. Ladle 1 cup chili into each of 6 bowls. Top each serving with 4 teaspoons cheese and 2 teaspoons onion. Serve with crackers, if desired.
Yield: 6 servings
CALORIES 278 (25% from fat); FAT 7.7g (sat 3.4g,mono 2.2g,poly 0.6g); IRON 3.2mg; CHOLESTEROL 52mg; CALCIUM 123mg; CARBOHYDRATE 20.3g; SODIUM 623mg; PROTEIN 33.1g; FIBER 4.5g
Source: Cooking Light, SEPTEMBER 2008
Low Fat Game Chili
This low fat Game Day chili is perfect for feeding a crowd on football Sunday or any other time. Serve with cornbread and a selection of toppings for people to choose from, such as fat-free sour cream, shredded reduced-fat cheese, chopped peppers, fresh cilantro, chopped scallions and baked chips.
- 2 tsp canola oil
2 garlic cloves, crushed
1 cup chopped onion
1 stick celery, chopped
1 red bell pepper, chopped
1 pound extra-lean ground beef
1 28-ounce can diced tomatoes (with jalapenos, if available)
2 tbsp tomato paste
1 15-ounce can dark red kidney beans, drained
1 15-ounce can pinto beans, drained
2-3 tbsp chili powder, or to taste
1 tbsp ground cumin
Heat oil in a large Dutch oven. Add garlic, onion, celery and pepper, and sauté gently for 2-3 minutes. Add ground beef and cook until meat is browned, about 5 minutes.
Add tomatoes, tomato paste, beans, chili powder and cumin. Stir well. Simmer for 25-30 minutes, stirring occasionally. Serves 8-10.
Per Serving: Calories 244, Calories from Fat 46, Total Fat 5.1g (sat 1.7g), Cholesterol 35mg, Sodium 536mg, Carbohydrate 29.4g, Fiber 9.5g, 20g
Source: Fiona Haynes, About.com
Vegetarian Chili
Feel free to switch out the vegetables in this chili recipe, based on whatever you have in your fridge. You can also use just one or two kinds of beans. I've made this several times as just a black bean chili, and it tastes wonderful.
The recipe works great as a crockpot chili, too. Just dump everything in, turn it on low and come back 8-10 hours later for a delightful treat! And if you're in the market for a great chili-making pot, check out my article on shopping for dutch ovens for my top recommendation.
- 1 Tbsp. olive oil
1/2 cup diced onion
3 cloves garlic, mined
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 cup sliced mushrooms
1 cup broccoli florets
1 cup diced zucchini
1/4 cup red wine (optional)
1 15 oz. can black beans, rinsed and drained
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. can white beans (cannellini), rinsed and drained
2 cups your favorite salsa (homemade or from a jar)
2 Tbsp. chili powder
In a large pot or dutch oven, saute onion and garlic in olive oil over medium heat 3-4 minutes. Add peppers and cook until softened, about 3-5 minutes more. Add remaining ingredients. Bring to a boil, then reduce heat. Simmer 20-30 minutes or until flavors combine and chili is thick. Serves 10
Per serving: 196 calories, 2 g fat, 0 mg cholesterol, 33 g carbohydrate, 9 g fiber, 11 g protein, 24% Vitamin A, 143% Vitamin C, 8% calcium, 18% iron
Source: healthycooking.suite101.com
