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Post by :Jeff_Walters
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2587
Click below to download : Low_fat - Chili - Crock-pot Chili (Format : PDF)
Low_fat - Chili - Crock-pot Chili
1 pound ground round1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove -- minced
15 ounces kidney beans -- undrained
14 1/2 ounces Mexican-style stewed tomatoes with jalapeno peppers and spices -- undrained
6 tablespoons shredded reduced fat extra sharp -- (1 1/2 ounces) cheddar cheese
Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble.
Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until
onion is tender.
Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours.
Spoon into bowls; sprinkle with cheese.
Yield: 6 servings (serving size: 1-1/4 cups chili and 1 tablespoon cheese).
NUTRITIONAL INFORMATION: CALORIES 243 (21% from fat); FAT 5.6g (sat 2.3g, mono 1.8g, poly 0.5g); PROTEIN 25.5g; CARB 22.9g; FIBER 3.1g; CHOL 49mg; IRON 4.1mg;
SODIUM 637mg; CALC 154mg
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Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Tex-Mex Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons canola oil 1 cup chopped onion 1 cup chopped red bell pepper 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 3 cloves garlic, minced 1 (4.5 ounce) can chopped green chilies 2/3 cup uncooked quick-cooking barley 1/4 cup water 1 (15-ounce) can black beans, drained 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained 1 (14 1/2-ounce) can vegetable broth 3 tablespoons chopped fresh cilantro 6 tablespoons reduced-fat sour cream 6 lime wedges 18
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PREVIOUS BOOKS
3/4 cup Chopped onion 2 Cloves garlic -- minced 3 tablespoons Olive oil 2 tablespoons Chili powder 1/4 teaspoon Basil 1/4 teaspoon Oregano 1/4 teaspoon Cumin 2 cups Finely chopped zucchini 1 cup Finely chopped carrot 1 can Tomatoes (28 oz) 1 can Tomatoes (14 oz) 1 can Kidney beans -- undrained 2 cans Kidney beans -- drained/rinsed Chopped onions -- green peppers garnish In large pot saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin. Stir in zucchini and carrots until well blended. Cook about 1 min over low heat, stirring
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