Ingredients:
3 lb ground chicken breast skinless
1/4 cup Worcestershire sauce
1 1/2 cups onions, chopped
1 oz unsweetened chocolate squares
1 1/2 tsps garlic, minced
1 1/2 tsps cinnamon
27 ozs canned dark red kidney beans, drained and rinsed
16 ozs diced tomatoes undrained
1/2 tsp salt
32 ozs no-salt-added tomato sauce
1 tsp oregano
14 ozs low sodium chicken broth
1/2 tsp black pepper
1/4 cup chili powder
1/8 tsp cloves
1/4 cup red wine vinegar
Directions:
In a large skillet, cook chicken, onions and garlic until chicken is no longer pink. In a 6-quart slow cooker, add beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, salt, oregano, black pepper, and cloves. Stir in chicken mixture. Cover and cook on low for four hours or until heated through.
Makes 12 (1 Cup Servings)
Nutritional Info Per Serving:
Calories: 269;
Total Fat: 5 g;
Cholesterol: 66 mg;
Sodium: 515 mg;
Total Carbs: 21 g;
Dietary Fiber: 6 g;
WW points 5
Ingredients
Chili recipe.
2 rehydrated chipotle peppers, stemmed and seeded
2 cloves garlic
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 1/2 cups chopped tomatoes, fresh or canned
1 tablespoon olive oil
1 pound - ground lean hamberg
1 onion, chopped
3 cups low-sodium chicken broth
1 16-ounce can kidney beans
Cooking Instructions
Cooking Instructions
1. Combine the chipotle peppers, garlic, paprika, cumin, black pepper, salt and 1/2 cup of the tomatoes in a food processor. Set aside.
2. In a large skillet or soup pot, heat the olive oil over high heat.
3. Add the hamberg and brown it, while breaking the meat into small chunks with a wooden spoon.
4. Add the onion, lower the heat to medium and cook for 5 minutes. Add the chipotle mixture and cook for 5 more minutes.
5. Add the remaining tomatoes and broth and simmer for 30 minutes.
6. Add the kidney beans, heat thoroughly and serve.
Servings Per Recipe: 1
- Calories 177
- Total Fat 4 g
- Saturated Fat 1 g
- Protein 21 g
- Total Carbohydrate 13 g
- Dietary Fiber 4 g
- Sodium 488 mg
- Percent Calories from Fat 22%
- Percent Calories from Protein 48%
- Percent Calories from Carbohydrate 30%
Macho Chili
Ingredients:
5 pounds boneless beef chuck stew meat, cut in 2-inch cubes 2 teaspoons kosher salt ½ teaspoon freshly ground black pepper 3 tablespoons virgin olive oil or canola oil, divided 1 medium yellow onion, chopped 3 tablespoons ancho chile pepper powder or Mexican-style chili powder 1 (14½-oz.) can diced tomatoes with green chiles ¾ cup dry red wine or chicken broth 4 large roasted garlic cloves, minced
Directions:
1. Heat oven to 325°F.
2. Toss beef with salt and pepper. Heat 1½ teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. Transfer to a bowl and repeat two more times, each time using one-third the beef and 1½ teaspoons oil.
3. Add the remaining 1½ teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer.
4. Return beef and accumulated juices to Dutch oven. Cover and bake 2½ hours, stirring once halfway through cooking time, until beef is very tender.
Nutritional Information
Per Serving:
Net Carbs: 4.0 grams
Fiber: 1.0 grams
Protein: 44.0 grams
Fat: 12.0 grams
Calories: 330
Recipe Information:
Makes: 10 servings
Prep Time: 0:10:00
Marinate Time: 0:00:00
Cook Time: 2:45:00
LOW CARB CHILI
Ingredients
1 quart water
2 lb extra lean ground beef (5% fat)
1 tsp cinnamon, ground
1 tsp ground cumin
1 medium onions , chopped
1 tsp Worcestershire sauce
2 medium garlic cloves , mashed
2 tsp salt (optional)
2 tbsp chili powder
1 tsp black pepper
1/2 tsp hot red pepper flakes
1/2 tsp ground allspice
6 oz tomato paste
3 bay leaves
4 oz canned mushroom slices, drained (or fresh, cooked)
3/4 cup chopped green bell peppers , chopped
Cooking Instructions
1 Brown meat, drain off fat.
2 Add remaining ingredients, bring to a boil.
3 Simmer for 3 hours, stirring occasionally.
Servings Per Recipe: 1
- Calories 142.8
- Total Carbs 5.8 g
- Dietary Fiber 1.6 g
- Sugars 3 g
- Total Fat 3.8 g
- Saturated Fat 1.4 g
- Unsaturated Fat 2.5 g
- Potassium 173.1 mg
- Protein 22.3 g
- Sodium 209.1 mg
- Dietary Exchanges
- 2 Meat
- 1 Vegetable
