This past weekend, I made low-fat chili and hubman said, “did you post about this?” Whaaa? I didn’t even know he knew I had a blog. Next thing you know, he’ll find out I run a lot.
Chili is really deceiving when it comes to nutritionals. Wendy’s and Sweet Tomatoes/Souplanation seem to be the best options around 220 calories and 3-7g of fat for a small but Johnny Rockets offers a bowl of Chili for 680 calories and 59g of fat. Even if that bowl is huge, eating half of it is still 30g of fat.
For 30 grams of fat, you can be sure I’d rather eat a cupcake the size of my head served by Selena Gomez.
So, here’s my recipe for Low Fat Chili.
- ½ lb lean ground beef, ground turkey, or Boca crumbles
- 1 can diced tomatoes (not drained)
- I can of black beans (not drained)
- 1 chopped green pepper
- ½ chopped onion
- ¼ bag of frozen kernel corn
- 2-3 tbsp Chili Powder
- Cook the lean ground beef or ground turkey on a skillet according to the direction on the package.
- Throw all the ingredients (including Boca crumbles if you’re using those) into a crock pot and stir well.
- Cook on low for 4-6 hours.
Although the ingredients will look super thick in the crock pot, don’t be tempted to add water because the chili will become more soup-like as it cooks. This chili has a thinner base. If you like it thicker, drain the tomatoes and black beans or even add some tomato paste.
I recently saw another recipe that substituted salsa for the diced tomatoes. I might try that next because I like my chili to have kick.
I’ve also found a few new favorite snacks lately.
Quaker True Delights in Wild Blueberry. These things taste like a spoonful of Berry Captain Crunch to me.
And Nature Valley Granola Thins. A layer of peanut butter on the bottom? Sold!