LOW FAT CHICKEN CHILI
Very flavorful and healthy, filling meal. Add fat free cheddar and fat free sour cream for even more flavor.
Provided by gopherjen
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray large skillet with non stick cooking spray.
- Cook chicken and garlic over medium heat until browned, stirring to break up meat.
- Drain.
- Add spices, stir well.
- In large pot, combine tomatoes, beans, onion, chilies, tomato paste, and tomato sauce.
- Cook until hot and well combined, about 10 minutes.
- Add chicken mixture.
- Cover and cook on med heat until all the flavors are well blended.
- (the longer it's cooked, the better the taste will blend, but it can cook for as little as a half hour).
Nutrition Facts : Calories 247.6, Fat 7.3, SaturatedFat 1.9, Cholesterol 65, Sodium 260.9, Carbohydrate 26.7, Fiber 8.6, Sugar 6, Protein 21.6
LOW FAT CHILI
An easy chili recipe with lean ground beef and low in calories and fat. Most often when I want chili I want beef not chicken or turkey. This simple chili lends itself to many variations while still remaining low in calories.
Provided by Chef Larz in Pennsb
Categories Beans
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
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.
LOW FAT CHICKEN GREEN CHILI
My husband has switched from Atkins to the Body-For-Life diet, where food needs to be low fat and about equal portions of protein and carbohydrates. This is one of his favorites.
Provided by Raquel Grinnell
Categories One Dish Meal
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan or dutch oven, heat the oil over medium high heat and saute the onions for a few minutes, until softened. Add the garlic and saute for another minute. If at any time during the saute the pan starts to dry, add a splash of chicken broth (up to 1/2 cup is set aside in the recipe for this step) and stir.
- When the onions and garlic are soft, add the rest of the broth, salt, pepper, salsa and chicken. Stir to combine. Bring to a boil over high heat, then reduce to low and simmer, covered, for 15-20 minutes, or until the chicken is no longer pink in the center. Remove the chicken and set aside to cool.
- Stir in the rest of the ingredients and bring to a boil over high heat. Shred the chicken with two forks and add it back to the pot. Stir to combine. Reduce heat to low and simmer, covered, for 30 minutes. Stir occasionally to keep from sticking to the bottom of the pot.
- We like to eat this topped with a little bit of reduced fat shredded cheddar cheese and a dollop of low fat sour cream.
Nutrition Facts : Calories 330.8, Fat 5.4, SaturatedFat 1.1, Cholesterol 87.2, Sodium 1110.8, Carbohydrate 31.6, Fiber 7.5, Sugar 4.3, Protein 39.4
GROUND CHICKEN CHILI
After trying other white chili recipes, I created my own that full with ground chicken, beans, peppers, and savory herbs, hot-spicy yet sweet, and creamy for a change from tomato-based chili. My partner frequently takes my cooking to work for colleagues to sample, and they said this is not only some great chili with kick, it's one of the best non-standard chilis they've eaten! Thick and robust, great for dinner on a cool evening. Up the ante with tortilla chips or corn muffins as a side--with kernel corn and diced chiles added to the muffin batter.
Provided by Dean
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h20m
Yield 12
Number Of Ingredients 20
Steps:
- Combine chicken and water in a large Dutch oven over medium-high heat. Cook and stir, breaking up the chicken finely, about 5 minutes. Add onion, bell pepper, jalapenos, and garlic; continue to cook until vegetables are soft and liquid is nearly cooked off, about 5 minutes.
- Stir in chili powder, salt, basil, oregano, thyme, black pepper, and cayenne pepper; reduce heat to medium. Taste and adjust seasonings. Stir in pinto beans, great northern beans, corn, and sugar. Add cream cheese and sour cream; cook and stir until thoroughly blended. Stir in beer.
- Reduce heat to low, cover, and simmer, stirring occasionally, for 45 to 60 minutes.
Nutrition Facts : Calories 349.4 calories, Carbohydrate 31.7 g, Cholesterol 75 mg, Fat 13.8 g, Fiber 4.6 g, Protein 24.4 g, SaturatedFat 7.4 g, Sodium 681.3 mg, Sugar 10.4 g
LOW FAT WHITE CHICKEN CHILI
Make and share this Low Fat White Chicken Chili recipe from Food.com.
Provided by alison2jason
Categories Chowders
Time 55m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Saute the 1st 4 ingredients together.
- Add the beans, broth, chiles, jalapenos, and all of the spices, simmer for 1/2 hour.
- Add the sourr cream and whipping cream, stirring frequently until hot.
- Great served over rice, or just by itself.
LOW FAT HOT CHICKEN CHILI
This is such a household favorite that I usually make a triple recipe, filling our poor little 18-quart Nesco oven to the very brim, and then freeze a bunch of it. The recipe as I received it called for 1/2 teaspoon of cayenne (hah!). I replaced that with 3 items: roasted New Mexico chiles (Barkers if you like it really hot), chipotle powder, and chipotle puree. If you can't find some or all of these ingredients, try to find some adobo sauce and use about 3 tablespoons of it. The chipotle puree is just pureed canned chipotles adobado (i.e., in adobo sauce), and it is the adobo that lends a delicious smoky flavor to the dish. WARNING: IF YOU DO NOT HANDLE SPICY HOT FOOD WELL, replace some/all of the New Mexico peppers, chipotle powder, chipotle puree, and cayenne with something more suitable to your palate.
Provided by Rainier Wolfcastle
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Sweat the onion, bell pepper, and garlic over high heat in a little of the stock until tender, about 5 minutes.
- Add chicken and cook 2 minutes or until just cooked, stirring constantly.
- Add chili powder, ground cumin, ground coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly.
- Add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.
- Add garbanzos, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally.
- Discard bay leaves and serve as-is or over rice.
Nutrition Facts : Calories 445.8, Fat 4.8, SaturatedFat 0.9, Cholesterol 65.8, Sodium 1270, Carbohydrate 66.8, Fiber 14.6, Sugar 16.5, Protein 38.6
LOW-FAT GROUND CHICKEN CHILI
This is the best way to have chili, I'll never go back to kidney beans again, the black beans make it so much better! The spice mix I used was Kittencals-Chili-Seasoning-Mix-210744. The only difference was that I used chipotle chili powder in place of the cayenne.
Provided by Marissa Reedhead
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Brown the chicken and when it's nearly done, add the chopped onion and green pepper.
- Add the seasoning mix and stir well.
- Sautee for 5 minutes.
- Add all ingredients to a crockpot and cook on low for 4 hours.
Nutrition Facts : Calories 171, Fat 1.3, SaturatedFat 0.3, Cholesterol 32.9, Sodium 470.4, Carbohydrate 22.9, Fiber 6.2, Sugar 8.2, Protein 18.3
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(LOW-FAT) CHICKEN CHILI RECIPE | MYRECIPES
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4/5 (7)Total Time 45 minsServings 8Calories 221 per serving
- Heat 1/2 Tbsp. oil in a large saucepan over medium heat; add chicken and salt to pan. Cook chicken, stirring to break up meat, until it is crumbly and no longer pink, about 5 minutes. Using a slotted spoon, transfer chicken to a plate.
- Add remaining oil, garlic, onion, chili powder and cumin. Cook, stirring often until onion is tender, about 7 minutes. Stir in broth, tomatoes and tomato paste and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in pepper strips and beans and simmer, stirring occasionally, until sauce is thick, about 10 minutes. Return chicken and any of its juices to saucepan and cook for 1 minute to heat through.
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