Dump-and-Stir Chili
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
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Nutritional Information
Amount per serving
- Calories: 170
- Calories from fat: 0.0%
- Fat: 1.2g
- Saturated fat: 0.4g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 14.1g
- Carbohydrate: 25.6g
- Fiber: 7.3g
- Cholesterol: 0.0mg
- Iron: 2.5mg
- Sodium: 591mg
- Calcium: 95mg
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
Dump-and-Stir Chili Recipe at a Glance
- COURSE: Main Dishes, Soups/Stews
- MAIN INGREDIENT: Beans
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Oxmoor House
More Recipes for Main Dishes
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