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 Oxmoor House

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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. 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.
  2. carbo rating: 18
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