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

More From Oxmoor House

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


  • 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


  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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Dump-and-Stir Chili Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy