Best Easy Low Fat Homemade Chili Recipes

Easy Low - Fat

Provided by BeckyD in Tennessee

Categories < 60 Mins

Time 45m

Yield 1 cup, 18 serving(s)

Number Of Ingredients 8

1 lb 99% fat free ground turkey
1 large onion
1 garlic clove (crushed)
2 (15 ounce) cans chili hot beans
1 (10 ounce) can Ro-Tel tomatoes (extra hot)
2 (28 ounce) cans diced tomatoes
1 (46 ounce) can tomato juice
1/3 cup chili seasoning mix (1 pkg)

Steps:

Nutrition Facts : Calories 79.3, Fat 2.3, SaturatedFat 0.6, Cholesterol 19.9, Sodium 478.7, Carbohydrate 10.2, Fiber 1.6, Sugar 6.3, Protein 5.9

Low Fat Chili image

Provided by Chef Larz in Pennsb

Categories Beans

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 12

1 lb ground beef (lean 97/3)
2 (15 ounce) cans pinto beans, drained and rinsed
2 (15 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
1 small onion, chopped
1 1/2 teaspoons dried garlic, reconstituted
2 tablespoons chili powder (see note)
1 tablespoon cumin (see note)
2 teaspoons ground red pepper (see note)
2 teaspoons cilantro
2 teaspoons salt
1 1/2 cups water (optional, use as needed for consistancy)

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.

Not Thick, but Not Too Thin, Good Old Original Chili image

Provided by jafcruffo

Categories Meat

Time 2h25m

Yield 12 quarts of chili, 16 serving(s)

Number Of Ingredients 10

Steps:

Chop all of the onions, peppers, and celery and defrost the beef.
In a deep bowl, squash the whole tomatoes until they are coarse, but still retain their chunkiness and set them aside for use later.
In a separate pan, place the beef.
Cook the beef until it is at a medium--medium-well.
Drain all of the fat out of the meat pan.
In the desired soup pot, cook the chopped peppers, onions, and celery.
Add the meat to the vegetables.
Add the chili powder and cumin to the meat and vegetables.
Cook until all of the ingredients have been covered with the chili powder and cumin, or until they take on a red color.
Add the previously squashed tomatoes to the soup pot.
Mix well, then add the beans and all of their juice.
Finally, add the tomato juice.
Bring to a boil, and then simmer for about 2 hours (this could be less time, if desired, but keep in mind the longer the simmer, the better the taste).
Serve, but be careful because it's extremely hot!