Abbys White Chili Low Fat Recipes
EASY LOW-FAT CHILI
"This zesty chili really hits the spot on cool fall days," confirms Janet Moore of Ogdensburg, New York.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
ABBY'S WHITE CHILI (LOW FAT)
I originally got this recipe from the Looneyspoon series but have adapted it to suit my taste. Here is my version of a thick, very satisfying chilli. I sometimes cook up some chicken breast and add it to the mix. The spices are a guideline...they can be increased or decreased according to taste. I tend to very liberal with the spices.
Provided by Abby Girl
Categories One Dish Meal
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Heat stock pot slightly then add Pam. Add olive oil and add onions, celery and garlic. Cook and stir for 4 - 5 minutes, until veggies are softened.
- Add chili powder, cumin, oregano and coriander to veggies. Mix well and cook for 1 minute. Add flour and stir until veggies is well coated. Stir in broth and evaporated milk. Bring mixture to a boil. Redeuce heat to medium and simmer, uncovered for 5 minutes.
- Add beans, green chilies, salt pepper and cayenne pepper to veggies. Reduce heat to medium low; cover and simmer for 15 minutes, stirring occasionally.
- Remove chili from heat. Stir in sour cream and cilantro.
- Serving suggestions: I sometimes will cook a chicken breast for 30 minutes in my toaster oven, cut it into cubes and add half for a single serving of chili.
- I sometimes add 1/2 cup lentils; adding more broth if it gets too thick.
- I like to serve the chili with a gourmet blend of wild rice with mixed brown rice (I don't know if it is readily available elsewhere) -- which makes a wonderful nutty addition to the meal.
- White Chicken Chili: Four boneless chicken breast could be added. Cube the chicken and cook it for 3 - 4 minutes, or until no longer pink (as in step one). Add onions, celery and garlic -- then continue with the rest of the steps.
- Can garnish with cheddar or Monterey Jack cheese and chopped green onions.
Nutrition Facts : Calories 446.1, Fat 9.3, SaturatedFat 4.4, Cholesterol 12.7, Sodium 335.2, Carbohydrate 72.2, Fiber 12.4, Sugar 2.8, Protein 20.5
PAT'S LOW-FAT WHITE CHILI
This is a great cold weather dinner. The basic recipe came from a South Beach Diet cookbook. Suggestions: Dress it up with all kinds of goodies like fat-free or low fat shredded cheese, fat free sour cream, salsa, cilantro, green chilies, jalapenos or tortilla strips. None of these really add any fat or calories to speak of. Tortilla strips are usually made by frying strips of flour tortillas for about 30 seconds in oil. I discovered that you can get a close second by spraying a cookie sheet with Pam, laying out strips of whole wheat tortillas, and spraying them again with Pam. Bake at 350 until lightly browned and crisp. Why whole wheat tortillas? They have a comparable calorie count to flour but the whole wheat takes longer to digest which lowers the calories stored as fat and adds additional fiber to your diet. I've messed with this recipe a LOT. You can play with the ingredients to get a lot more soup. For example, I've added the following, none of which really ups the calories enough to even mention; o More chicken broth o more salsa o Fresh lime juice o Roasted red peppers Let this be dinner along with a salad, sliced orange with chili powder and salt sprinkled on it, and baked whole wheat tortilla covered with melted fat free or low fat cheese and jalapenos or green chilies.
Provided by mteacher10
Categories Chicken Breast
Time 30m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan over medium high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook one minute more.
- Add chicken, chili powder, and cumin. Cook, stirring often, until chicken is no longer pink inside, about 5 minutes.
- Add beans, tomatoes with juice, salsa and broth. Bring to a boil. Reduce heat to medium-low, cover; simmer until flavors blend, about 15 minutes. Season with salt and pepper to taste.
- Makes 4 (1 ½ cup servings) 210 calories, 5 g. fat, 6 g. dietary fiber.
Nutrition Facts : Calories 369.3, Fat 6.2, SaturatedFat 1.1, Cholesterol 65.8, Sodium 900.1, Carbohydrate 39.9, Fiber 8.8, Sugar 4.3, Protein 40.2
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