Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Need a healthy low cal/fat chili recipe?

It's starting to get really cold here and I'm in the mood for chili, but I never made it. Any good recipes but will keep the calorie intake down?

8 Answers

Relevance
  • 1 decade ago
    Best Answer

    398 cal per serving. Makes 4 servings 5 Weight Watcher points (1st recipe)

    Low Fat Chili

    Pam cooking spray

    2 cloves garlic, minced

    2 stalks celery, diced fine

    2 small anaheim chilies or 1 large anaheim chili or 2 small jalapeno peppers, with all seeds removed,diced fine

    1 cup chopped onions

    1 (14 1/2 ounce) can diced tomatoes

    1 (8 ounce) can tomato sauce

    1 (6 ounce) can tomato paste

    2 cans nonfat beef broth

    1 1/2 tablespoons chili powder (or to taste)

    1 teaspoon ground ginger

    salt & pepper

    2 packages boca vegetarian ground beef (1 cup each pkg.)

    1/2 poblano chile

    2 cans pinto beans

    Spray soup kettle with Pam.

    Saute until Translucent garlic, celery, Anaheim peppers and onion. Add diced tomatoes, tomatoe sauce, tomatoe paste, beef broth, chili powder, ginger, Salt& Pepper. Bring to a boil, stir, reduce heat, cover& simmer about 1 hour. Taste to determine if spices are right. Add more Chili Powder if required. Add pinto beans, BOCA Ground Burger& Poblano chili pepper. ,simmer until well heated through.

    Turkey ChiliLow Fat

    One yellow pepper, chopped

    One green pepper, chopped

    One red pepper, chopped

    One pound ground turkey

    One medium-size red onion, chopped

    2 tablespoons chili powder or to taste

    1 tablespoon seasoning salt

    1 tablespoon garlic powder or three cloves, crushed

    1-1/2 tablespoon olive oil

    Two 12-ounce cans of black beans

    One 20 ounce can of kidney beans

    One 20 ounce can of pinto beans

    One 20 ounce can tomato sauce

    1 cup water

    Caramelize the onions in the olive or canola oil with the garlic. Add the turkey (or beef for higher fat content) and seasoning salt. Brown. Just before the meat is all browned, add the peppers. Continue browning the meat until no pink is seen. Add the beans with the juices, tomato sauce, and water. Stir together and bring to a near boil. Add in chili powder. Reduce the heat to a simmer. Cover the pot and let cook for four to five hours.

    Note: If you want more of a kick, add 1-tablespoon cayenne pepper.

    nfd♥

  • Tara C
    Lv 5
    1 decade ago

    I make basically the lowest calorie chili possibly and nobody knows. Don't let anyone dissuade you from this.

    First make your seasoning. 1 part each seasoning salt (I prefer adobo), chili powder, cumin, and black pepper. I make chili alot so I usually use about 2 tbsp. each and it make a good pot of chili.

    Spray a touch of pam in a no stick pam and add 1 large diced onion, 1 cubano pepper (but any pepper would do), 2 cloves of garlic, and some seasoning. When the pot starts to get dry add a few tbsp of chicken stock. Let the veggies get soft. Once they are soft you dump them in a pot or a crock pot.

    Then add ground turkey breast 99% fat free to the pan with some seasoning. It will stick to the bottom at first that's okay. Keep on breaking the meat up. About 1/2 way through add 2 large cans of diced tomatoes. Scrape all the little bits off the bottom of the pan. Add a more seasoning. Once the meat is cooked put this in the pot or crock pot.

    Then chop up some chipotles in adobo and add this to the pot. They are pretty spicy. I like spicy so I use three but you might want to use less to start off with. And 1 can each of light and dark cans of kidney beans.

    Then I add 1 sprig of fresh thyme and a bay leaf. I either cook in a slow cooker on low for 6 hours or in a pot for about 1 hour on low. Slow cookers are easier because you don't have to stir it after the first time. Remove the thyme stem and bay leaf before you serve.

    I don't know the exact calorie count on this, but I know it has very little fat, full of protein and you can make it organic if you choose.

    We always have leftovers with this recipe, I don't like eating the same food too closely together, so I freeze the rest. Then on a movie night or when we are camping I make nachos or quesadillas with it. Layer baked tortilla chips with the chili and low fat cheddar cheese. Then dip in a mixture of equal parts of no fat sour cream and salsa. Do the same with a quesadilla. A delish, guilt free snack. And nobody you serve it to will know that it's diet food.

  • 1 decade ago

    This is my recipe for chili. It is meatless, but you'll hardly be able to tell. It's a lot lower in calories than traditional chili con carne. You can have a big old bowl for about 300 calories and it's cholesterol free and very low in fat! Best yet, it freezes well and will last about a week in the refrigerator.

    Chili sin (without) Carne

    2 tbsp. minced garlic

    1 tbsp. olive oil (substitute with 2 tbsp vegetable broth if you don't want to use oil)

    1 red onion, diced

    3/4 cup dry TVP (textured vegetable protein)*

    1 15 oz. can of diced tomatoes with green chilies

    1 30 oz. can of tomato sauce

    2 15 oz. cans of kidney beans, drained and rinsed (or you can substitute one can for black beans, if you like)

    1 cup dry whole wheat pasta (shells, elbows, spirals, etc)**

    2 or 3 packages chili seasoning (like McCormick)***

    1) Boil water in one pot for the pasta and then cook it according to the package directions.

    3) Boil 1 1/2 cups of water in another pot (or microwave) for the TVP. Put the dry TVP in a bowl and pour the boiling water over it. Give it a stir and let stand for 5 minutes.

    3) In a large kettle, add the olive oil, garlic and onions and saute on med. high heat until onions are soft.

    4) Turn heat down to med low and add diced tomatoes and tomato sauce. Add the seasoning and stir well.

    4) Add beans, cooked pasta and TVP and stir well again.

    *I like Bob's Red Mill brand TVP. You may be able to find it at your regular grocery store (if it's big) in the natural foods section, the baking section next to the flours, or over by the rice, barley and other grains. If not, you can get it at a natural/health food store. It costs about $3, and that will last for about 3 batches of chili, so it's much cheaper than meat in the long run. It will pick up the flavor of the seasoning and you'll have a very hard time telling it's not ground beef.

    **You can leave the pasta out if you prefer

    ***If you prefer to make your own seasoning, I included a link

  • 1 decade ago

    This one is really good, it has a deep, complex flavor and is very healthy. It's vegetarian, but if you wanted to Add ground turkey or chicken, you good. Just brown it with a bit more chili powder and oregano, and add a couple more tablespoons of tomato paste and broth. However, I can assure you that you won't miss the meat if you don't add it.

    4 cans black beans, rinsed

    2 bay leaves

    3 tbsp olive oil

    3 cloves garlic, chopped

    1 (14 1/2 oz) can diced tomatoes

    4 tbsp tomato paste

    1 cup vegetable broth

    3 fresh jalepenos, chopped

    2 tbsp ancho chili powder

    1 tsp paprika

    1 tsp dried oregano

    1 tsp unsweetened cocoa powder

    1/2 tsp ground cumin

    1/2 tsp cinnamon

    1 tbsp balsamic vinegar

    1/2 fresh cilantro, chopped

    In a large pot, simmer onions, garlic, and jalapenos in olive oil until tender. Add remaining ingredients, except vinegar and beans and cilantro. Simmer about 15 minutes. Add beans and vinegar, cover, and simmer 35 minutes. Remove lid and simmer until thickened, about 5 minutes. Stir in cilantro and serve. (~6 servings)

  • How do you think about the answers? You can sign in to vote the answer.
  • Rob R
    Lv 4
    1 decade ago

    Use ground turkey or fish.

    Shop for ground turkey, large onions, several kinds of chilis, both mild and as hot as you like, and lots of fresh tomatoes. Also, get a large bag of pinto beans.

    1. empty pinto into a large pot and cover with 2 inches of water. Bring to a boil and continue boiling for about 1-1/2 hours. Set aside, covered, until needed.

    2. Coarsely chop both onions and all your chilis and peppers. Heat 2 TBSP olive oil in a large stock pot and sautee onions, chilis and peppers.

    3. Add turkey meat and stir to break down. Brown the meat and then drain off any fat (shouldn't be much at all).

    4. Cut tomatoes into quarters and add them along with a gallon of water to the pot. Bring to a boil and then turn down to a slow boil. Allow to reduce in volume by at least half and then turn to simmer. When no longer boiling, add the seasonings according to your taste: garlic powder, ground cumin, chili powder, cayenne pepper, white pepper, ground coriander, turmeric, celery seed and a little cinnamon.

    5. Drain all water from the pinto beans and add all but 1-1/2 cups of it to the chili. In a blender or food processor, puree the reserved beans with a ladle of the tomato water. Add the pureed beans to the pot to help thicken it.

    6. Continue to simmer the chili for as many hours as you can stand smelling it without eating it. To serve, ladle into heated bowls and top with 1oz sharp cheddar and substitute sour cream (recipe follows).

    substitute sour cream

    get a container of PLAIN yogurt, a mixing bowl, a strainer and a coffee filter. Line the strainer with the coffee filter and rest it over the bowl. Fill the strainer with yogurt and cover the bowl in plastic wrap. Let stand in the refrigerator at least 3 hours, best if done 8 to 12 hours or more. What this does is remove the whey and leaves yogurt the consistency of sour cream. Now, this doesn't taste like sour cream, but when you mix it into your chili, it adds the same texture.

    I make this every once in a while to use for baked potatoes (add chives, if you wish!) or you can make a delightful pink sauce for pasta and peas or even use it in beef stroganoff to make all these dishes low in fat but just as tasty as the real thing.

    I learned this technique from watching Graham Kerr's show on which he reworked the recipes from his original show to reduce fat and calories but maximize flavor.

    Hope this helps...enjoy!

  • 1 decade ago

    I don't eat red meat, so I always use turkey in my chili, which is much healthier than beef. I usually brown my turkey in a small amount of EVOO(my preference for everything, but canola works decent), then dump it in the crockpot with some chunks of tomatoes, peppers and onions(if I'm feeling it), pintos, red pepper, cayenne pepper, special chili seasonings, and top with shredded cheddar....

    The turkey really makes a difference to me. I rarely use recipes, so I dont have one for this!

    Source(s): my tummy likes food :) and I LOVE to cook... always try to keep it healthy
  • G-Bear
    Lv 4
    1 decade ago

    That an Oxymoron.....but Ill try.

    Substitute chicken or turkey in place of beef or pork....and use olive or peanut oil in place of other oils. Chilis are not fattening..its the cheese..sour cream....and other such stuff that makes it fattening....so just make sure you use low cal in those regards...make lots and lots of onions and beans a priority instead of meat.

  • 1 decade ago

    Check out www.hungrygirl.com. There is a recipe that uses Boca burger crumbles in place of ground beef. Haven't tried it but have tried other recipes from that site & they have been pretty good.

    Source(s): www.hungrygirl.com
Still have questions? Get your answers by asking now.