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Home Learning Kitchen Low_fat - Risag's Quick Vegetable Chili

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Post by :Closure Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2901

Click below to download : Low_fat - Risag's Quick Vegetable Chili (Format : PDF)

Low_fat - Risag's Quick Vegetable Chili

1 cup onion -- chopped
1 cup celery -- chopped
1 cup green bell pepper -- chopped
2 cloves garlic -- chopped
1 jalapeno or fresno pepper -- chopped with seeds
1 (14 oz) can low-sodium stewed tomatoes -- with juice
1 (14 oz) jar tomato salsa -- or your favorite
1 pkg chili seasoning -- such as McCormick
2 (15 oz) cans kidney beans -- or your favorite

Cover the bottom of a large saucepan with 3-4 tbsp of water. Add the onion, celery, green peppers, and garlic. Saute until wilted 3-4 minutes. Strain out the liquid and return to pan. Add jalapeno or fresno peppers. Saute for another 2 minutes.

Add the tomatoes, juice and all, the salsa, chili seasoning, and beans. Simmer for about 1 hour, just as you would any chili.

Serve with a dollop of fat-free sour cream (or if you feel like indulging, a dollop of full-fat sour cream or roasted garlic sour cream - Friendship makes one).

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Low_fat - Chili - Teresa's Low Fat Veggie Chili

1 large can Healthy Request V-8 Juice 1 regular can tomato puree 6 regular cans chili beans 6-8 Russet potatoes, peeled and diced (use 8 if they're small, 6 if they're larger) 3 carrots, peeled and sliced thin 1 large red onion, chopped 1 large red bell pepper, seeded and chopped 1 tblsp. minced garlic Fat free cooking spray 6 tblsp. chili powder (or to taste) 1 1/2 tblsp. Tony Chachere's Creole Seasoning (or to taste, but be careful - it's salty) Combine the V-8 and tomato puree in a large stock pot. Peel and dice potatoes and add to V-8

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Low_fat - Chili - Risa's White Chili

1/8 cup all-purpose flour 1 tsp kosher salt 3/4 lb boneless skinless chicken breast halves -- cut in 1" chunks 1 tsp olive oil 1 small red onion -- chopped 1 small yellow onion -- chopped 1 jalapeno -- minced 1 serrano pepper -- minced 2 cloves garlic -- sliced 1 (15 oz) can cannellini beans -- drained & rinsed 7 oz chicken broth 6 oz beer (1/2 bottle) 1 tsp pure chile powder 3/4 tsp ground cumin 1 tsp mexican oregano -- crumbled 1 (14 oz) can diced tomatoes -- drained fresh lime juice chopped fresh cilantro Garnish: reduced fat

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Low_fat - Risag's Quick Vegetable Chili

Low_fat - Chili - Teresa's Low Fat Veggie Chili

Low_fat - Chili - Risa's White Chili