Dump-and-Stir Chili

recipe
This tasty chili takes about 25 minutes to make--start to finish--and feeds a crowd. If you need some toppings, choose low-carb options, such as sour cream, shredded Cheddar cheese, or chopped onion.

Yield:

11 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 170
Caloriesfromfat 0.0 %
Fat 1.2 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.1 g
Carbohydrate 25.6 g
Fiber 7.3 g
Cholesterol 0.0 mg
Iron 2.5 mg
Sodium 591 mg
Calcium 95 mg

Ingredients

2 (15-ounce) cans 99%-fat-free turkey chili without beans
2 (15-ounce) cans no-salt-added pinto beans, undrained
2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles, undrained
3 tablespoons instant minced onion
1 tablespoon chili powder

Preparation

1. Combine all ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover; simmer 10 minutes, stirring occasionally.

carbo rating: 18

Note:

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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