EASY LOW-FAT CHILI
"This zesty chili really hits the spot on cool fall days," confirms Janet Moore of Ogdensburg, New York.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
LOW-FAT BLACK BEAN CHILI
Make and share this Low-Fat Black Bean Chili recipe from Food.com.
Provided by Dancer
Categories Black Beans
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Soak the beans overnight, drain and rinse.
- Cover the beans with water in a large pot, bring to a boil and simmer 1 hour.
- Add the remaining ingredients except the parsley and simmer for 1 1/2 hours or until the beans are tender, adding more water if needed.
- Remove the orange quarters and serve over cooked whole grains; sprinkle with parsley.
Nutrition Facts : Calories 339.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 0.3, Sodium 731.1, Carbohydrate 63.7, Fiber 16.3, Sugar 10.7, Protein 19.6
BLACK BEAN CHILI
A chili that is best when prepared with fresh vegetables, but still delicious with canned or frozen. Serve by itself or over rice.
Provided by JANED
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
- Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 28 g, Cholesterol 0.9 mg, Fat 2.8 g, Fiber 9.9 g, Protein 9 g, SaturatedFat 0.4 g, Sodium 897.4 mg, Sugar 4.3 g
VEGETARIAN CHILI WITH BLACK BEANS
Quick, easy, and delicious vegetarian bean chili. Garnish with chopped fresh cilantro, sour cream, grated Monterey Jack cheese, and chopped green onions. Serve with corn bread or rice.
Provided by Gene Payne
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Drain black beans, reserving 1/2 cup liquid. Set aside.
- Heat oil in a large, heavy pot over medium-high heat. Add onions, bell peppers, and garlic; saute until onions are soft and translucent, about 10 minutes. Add chili powder, oregano, cumin, and cayenne pepper; cook and stir until fragrant, about 2 minutes.
- Add reserved black beans, 1/2 cup bean liquid, and tomato sauce. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until flavors blend and chili thickens, about 15 minutes.
- Season to taste with salt and pepper. Ladle chili into bowls to serve.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 49.7 g, Fat 10.6 g, Fiber 18.7 g, Protein 15.5 g, SaturatedFat 1.6 g, Sodium 1244.6 mg, Sugar 7.1 g
EFFORTLESS BLACK BEAN CHILI
My mom found the inspiration for this chili in a slow-cooker cookbook. After a few updates, all of us love it (even those of us who steer clear of beans). We think it's even better served over rice. -Amelia Gormley, Ephrata, Pennsylvania
Provided by Taste of Home
Time 6h25m
Yield 6 servings (1-1/2 qt.).
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble turkey with onion over medium-high heat until no longer pink, 5-7 minutes. Transfer to a 4-qt. slow cooker., Stir in all remaining ingredients except toppings. Cook, covered, on low until flavors are blended, 6-8 hours. Top as desired.
Nutrition Facts : Calories 242 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 868mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 6g fiber), Protein 20g protein.
LOW-FAT TURKEY CHILI WITH BLACK BEANS
Make and share this Low-Fat Turkey Chili with Black Beans recipe from Food.com.
Provided by bunniew
Categories Poultry
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a saucepan over medium-low heat.
- Add the onions, peppers, carrots, and garlic.
- Cook about 8-10 minutes, stirring frequently, until veggies are tender and onions are golden.
- Add the cumin and chili powder, then stir in the turkey, breaking up the meat.
- Once the turkey is cooked through, add the salsa, black beans, chicken broth, and tomato paste.
- Simmer about 45 minutes over medium heat.
- The chili should thicken as the liquid is reduced.
Nutrition Facts : Calories 257.9, Fat 7.5, SaturatedFat 1.7, Cholesterol 44.8, Sodium 460.4, Carbohydrate 30.5, Fiber 10.3, Sugar 5, Protein 19.2
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BLACK BEAN CHILI (LOW-CARB, GFDF) - HEATHER COOAN
From heathercooan.com
5/5 (2)Total Time 2 hrs 15 minsCategory MainsCalories 218 per serving
- Cook ground beef in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes and add to crock pot. Stir in the drained meat along with the black beans, diced tomatoes, and beef broth. Season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
- Bring to a simmer over high heat, then reduce to low heat. Simmer at least 2 hours, stirring occasionally. The longer you let it go, the better it tastes. The black beans hold up nicely.
- Optional: Top chili with whatever you prefer - cheese, sour cream, crumbled bacon, or chopped green onion.
SWEET POTATO BLACK BEAN CHILI RECIPE (VEGAN, LOW-FAT)
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4.9/5 (18)Calories 120 per servingCategory One Bowl
- Heat a soup pot or stockpot over medium-high heat. While the pot heats up, chop and separate all your veggies so you can just dump them in when you’re ready. Don’t wait and try to do it as you go. Too much stress.
- When the pot is completely heated, add your onions and cook until they start to brown. Add chili powder, cumin, smoked paprika, and completely cover the onions. Let the spices and onions toast for about 10-20 seconds. Then, pour in 1/2 cup of the veggie broth and let cook until most of the veggie broth evaporates.
- Add 2 cups of veggie broth and sweet potatoes to the pot. Reduce heat to medium and let the sweet potatoes simmer for about 10 minutes. You want to give the sweet potatoes time to soften up a bit.
- Now add the tomatoes, beans, ketchup, maple syrup, soy sauce & Worcestershire. Mix everything well and let simmer for about 5 minutes. Crush the whole peeled tomatoes by hand before adding them to the pot.
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