Low Calorie Chili Recipe

low calorie chili recipe
    low calorie
  • Calorie restriction, or caloric restriction (CR), is a dietary regimen that restricts calorie intake, where the baseline for the restriction varies, usually being the previous, unrestricted, intake of the subjects.
  • Low-calorie jerky products are those containing 80 grams of calories or less per serving size. The Jerky.com homepage features a section of products that fall into this category.
  • less than 40 calories per serving (check that serving size, many times the manufacturer will reduce the serving size to an unreasonable sized serving in order to claim their product is “low-calorie”
  • A medical prescription
  • Something which is likely to lead to a particular outcome
  • directions for making something
  • A set of instructions for preparing a particular dish, including a list of the ingredients required
  • A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
  • The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
  • A small hot-tasting pod of a variety of capsicum, used chopped (and often dried) in sauces, relishes, and spice powders. There are various forms with pods of differing size, color, and strength of flavor, such as cascabels and jalapenos
  • very hot and finely tapering pepper of special pungency
  • ground beef and chili peppers or chili powder often with tomatoes and kidney beans
  • Chili pepper (from Nahuatl chilli, chilli pepper, chilli, chillie, chili, and chile) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.
low calorie chili recipe - Chili Madness:
Chili Madness: Second Edition
Chili Madness: Second Edition
Beloved chili. Passionate chili. Hot chili . . . and not just because of the chiles. Chili, the star of cook-offs, the obsession of societies, and the subject of endless debate over its proper preparation. Has there ever been a better time to be a chili head? A well-stocked supermarket today carries a variety of fresh and dried chiles, fresh cilantro, myriad dried and canned beans, chipotle powder, and all the makings for sides and salsas, from tortillas in the refrigerator case to organic avocados. Jane Butel's Chili Madness has been praised as "an elegant celebration" (Travel + Leisure) that "chile lovers will love" (New York Post), it's the spicy bestseller with over 330,000 copies in print.

Extensively revised, updated, and expanded, the book will fire up a whole new generation of chili fanatics. Of the 160-plus recipes, more than 130 are brand-new. Here are classics, including Reno Red and Navajo Green and Buzzard’s Breath Chili, as well as newfangled bowls like Moroccan Chili and White Lobster Chili. To accompany the main event are savory breads (Bacon Crumble Cornbread); tempting sidekicks (Hot ’n’ Spicy Okra, Red Hot Sweet Potato Lace); fire-taming salads (Crispy Cilantro Coleslaw); and margaritas, of course. (Six kinds!) Luscious desserts such as Double Chocolate Farmer’s Cakes provide the perfect sweet ending, while chili leftovers are reinvented in crowd-pleasers like Texas-Style Burritos.

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58.2010YIP - Saturday night dinner
58.2010YIP - Saturday night dinner
Who says Chicken Enchiladas can't be good for you?! It was yummy, spicy, and filling. I served it with corn black bean salsa (which we ate as a salad). Chicken Enchiladas Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 2 enchiladas • Calories: 342 • Points: 6 ww pts For the sauce: * 2 garlic cloves, minced * 1-2 tbsp chipotle chilis in adobo sauce * 1-1/2 cups tomato sauce * 1/2 tsp chipotle chili powder * 1/2 tsp ground cumin * 3/4 cup fat free chicken broth * kosher salt and fresh pepper to taste For the chicken: * 1 tsp vegetable oil * 8.5 oz (2 breast halves) cooked shredded chicken breast * 1 cup diced onion * 2 large clove garlic, minced * 1/4 cup cilantro * kosher salt * 1 tsp cumin * 1/2 tsp dried oregano * 1 tsp chipotle chili powder * 1/3 cup chicken broth * 1/2 cup tomato sauce * 8 (6-inch) reduced carb whole wheat flour tortillas * 1 cup shredded low fat Mexican cheese * Nonstick cooking spray In a medium saucepan, spray oil and saute garlic. Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use. Preheat oven to 400 degrees. Heat the vegetable oil in a medium skillet over medium-high heat. Saute onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down. Top with sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.
white bean chili with avocado and feta on a bed of baby spinach
white bean chili with avocado and feta on a bed of baby spinach
I love cooking, I love experimenting with healthy cooking. Though to be honest this was not really an experiment. It was not a recipe, but I wasn't worried about what the flavors would be like together. I especially love mixing warm food with raw spinach. The combo of textures makes me happy. So here is the recipe from today's lunch: 1 Tbsp Olive oil 2 small yellow onions chopped 1 medium carrot chopped 2 Cloves Garlic 1/4 water 1 tsp Savory (Satureja hortensis) 1 Tbsp Chili Paste* (or substitute in here Chili Powder to taste) 1 tsp basic chimichurri dry spice mix Small can of white beans drained 2 cups raw baby spinach washed dried 1 cubic inch Feta 1/4 Avocado sliced Salt to taste Cook on medium onions, carrots and garlic in olive oil until slightly carmelized. Add water to gather any bits carmelized to the bottom of the pan and then add beans, savory, chili, and seasonings. Cook until warm throughout (about 10 minutes) stirring often. In a shallow bowl, prepare a bed of spinach. Spoon Chili onto bed and top with Feta. Garnish with Avocado slices. Serves 2 - per serving Calories - 347 Fat - 14.7 Carbs - 38.6 Fiber - 9.4 Protein - 17.7 * I use hot stuff a lot and make a chili paste by basically steam cooking chilies and then pureeing them. I store the jar in the fridge and it lasts quite a long time if I add a little bit of lemon juice. To reduce the fat in this and boost the protein I suggest substituting the feta for low or non fat cottage cheese. It is actually what I prefer but I need to go to the store... Guten Appetit!

low calorie chili recipe
low calorie chili recipe
Killer Chili:  Savory Recipes from North America?s Favorite Chilli Restaurants
Killer Chili serves up the hottest chili recipes from 50 renowned restaurants in the US and Canada. This latestmouthwatering volume of the Killer series follows on the heels of the popular Killer Ribs and Killer Pies, and presents the best bowl-filling fare in North America. Filled with savory secret formulas, including a beer-laden chorizosausage chili, a tempting Cape Cod seafood variety, a meatless Southwestern vegetable chili, and a rosemary-flavoredTuscan version, this cookbook contains old favorites, exotic new twists, and everything in between to satisfy any cravingfor a steaming bowl of red.

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