Try this easy chili recipe. It’s made in one big pot and feeds a gang. It’s so low calorie you can top it off with a small sprinkle of reduced fat cheddar cheese if you’d like.
What you will need
- 2 lbs 95% fat free ground chuck
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2 tsp olive oil
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1 medium chopped onion
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3 seeded and chopped jalapeño peppers
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4 Tbsp minced garlic
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2 cans (15 oz each) no-salt-added kidney beans
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2 cans (14 1/2 oz each) diced tomatoes
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1 can (28 oz) tomato purée
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1 can (28 oz) crushed tomatoes
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1 Tbsp worcestershire sauce (gluten free if needed)
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3 Tbsp dark brown sugar
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3 Tbsp chili powder
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1 tsp optional cayenne pepper
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1/3 cup ketchup (gluten free if needed)
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1 cup water
Preparation
In a large stockpot over medium-high heat, cook beef until browned. Drain beef and transfer to a bowl. Set aside. In the same pot, heat the oil over medium-high heat until hot. Add onion, jalapeños and garlic and sauté until onion is softened, about 4 minutes. Add reserved beef and remaining ingredients and reduce heat to medium-low. Cook for 1 hour, stirring occasionally.
Nutrition Facts
About 3/4 cup
Calories: 181
Fat: 5g
Saturated Fat: 2g
Cholesterol: 43mg
Sodium: 472mg
Carbohydrates: 18g
Fiber: 4g
Protein: 18g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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