I need a GREAT Chili recipe!!

SherryBaby66

Its low fat & great in Fiber!! If you got one, email me with it:)

ty!

Sherry

kittybellenir

Check out Rachel Rays Black Bean chili on the Food network site SO GOOD!

nicole_a

Easy Vegetarian Chili (you can make this non-Vegetarian by adding meat!)

1 Large Onion, chopped
1 Green Bell Pepper, chopped
1 Head of Garlic, chopped
1 Can Kidney Beans, drained
1 Can Black Beans, drained
1 Can Pinto Beans, drained
1 28-oz Can of Diced Tomatoes
1 pkg. Trader Joe's Soy Chorizo (or any Vegetarian meat of choice)
3-5 Tbl. Extra Virgin Olive Oil
2 packets of Taco Seasoning (or season with chili powder, cumin, garlic powder, pepper, salt, oregano).
Shredded cheddar cheese, garnish
Low fat sour cream, garnish

Sauté onion and green pepper in the olive oil over medium heat. After a few minutes, add the Chorizo or other non-meat meat. Next, add garlic and taco seasoning. Sauté a few minutes and then add the diced tomatoes. Stir, and add the beans. Raise heat and bring everything to a boil for about a minute. Lower heat to low, cover, but leave a crack in the cover. Stir every 20 minutes or so, and let cook 2-3 hours, until desired thickness is reached. Serve w/cheese & sour cream as garnish.

leavinglasvegas

Hi!

I'm giving you a family original recipe. I use all organic ingredients and opt for lower sodium and lower sugar stuff too. I also use ground sirlion. I have tried it with ground turkey, but honestly, it's best when prepared as is. Its my uncle's recipe. He was a firefighter for almost 40 years, this recipe has been perfected! Its also alot, and it really messes with the taste when you try to cut the recipe. I just make the whole thing and freeze what I'm not going to use. It comes in handy during the winter.

Holly:flowerforyou:

Firehouse Chili

2 1/2 lbs ground beef
3 medium onions, chopped or sliced
5 celery stalks, chopped
1- 8oz can of tomato paste
1- 15oz can of tomato sauce
1- 15oz can of tomato soup
1- 15oz can of diced tomatoes or fresh diced tomaotes
2 tbls ketchup
3 cups water
1 can brooks chili hot beans
1 tbls prepared mustard
1/2 tsp pepper
chili powder to taste
salt to taste
2 chopped up green peppers (optional)

Cook meat in skillet till brown, stirring to crumble, add salt and pepper . Saute onions, celery and green pepper in olive oil approx 5 minutes. In a large soup pot mix tomato paste, sauce, soup, ketchup mustard, tomatoes, and water. Bring to slow simmer. Add meat, onions and celery and green peppers to pot. Add chili powder. Simmer for 1 hour. Add chili beans 10 minutes before chili is done.

It is already in the MFP database under: Holly's Homemade Firehouse Chili

(these stats are based on using ground sirlion, green peppers, and canned stuff that is low sodium and low sugar, HFCS free.)

Servings: 1 cup 1 container (16 cups ea.)
Calories 152 Sodium 606 mg
Total Fat 3 g Potassium 349 mg
Saturated 1 g Total Carbs 17 g
Polyunsat 0 g Dietary Fiber 4 g
Monounsat 0 g Sugars 6 g
Trans 0 g Protein 16 g
Cholesterol 33 mg
Vitamin A 8% Calcium 5%
Vitamin C 18% Iron 15%

Mina133842

My friend owned a restaurant, and this was her recipe. I'm sorry, I don't have the nutrition info..
White Chicken Chili

A thick, tasty soup to warm you up on a cold Winter day! Ingredients:

1 pound dried or two 16 ounce cans Great Northern Beans
2 medium onions (chopped)
1 tablespoon olive oil
4 cloves of garlic (minced)
2 4-ounce cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons italian seasonings
1/4 teaspoon cayenne pepper
6 cups chicken stock
3 cups chopped cooked chicken breasts
3 cups shredded Monterey Jack cheese
salt and pepper to taste
sour cream and cheese to top
Preparation:

Rinse beans and soak in enough water to cover overnight; drain. Cook and chop chicken in large skillet. Then add onions, garlic, chilies, cumin, seasonings and cayenne and saute' for about 2 minutes or until onions are soft. In large pot add chicken, beans and chicken stock . Bring to a boil/ reduce heat. Simmer for 2 hours or until beans are tender, stirring occasionally. When beans are done add salt and pepper along with one cup of the cheese. Simmer until cheese is melted, stirring occasionally. Ladle into soup bowls and top with cheese and sour cream.

Yield:

Serves 8-10

Thelectrawoman

This recipe has won awards at local chili cook-offs. I almost always make it vegetarian---- feed it to meat-eaters and they never know the difference. You can make it with meat, too.

1 bag Morningstar farms veggie recipe sprinkles (veggie hamburger meat found in frozen section) or ground "whatever" (try BUFFALO!)
1 package wic fowler's chili mix
1 can light beer
1 can rotel diced tomatoes and green chilis (Or if you don't want it too hot, use regular diced tomatoes)

Now for the healthy add-ons:
This is Texas-style chili so NO BEANS but try serving black beans on the side for extra fiber
1/2 c carrots, steamed and shredded thin
1 c diced onions
1/2 c chopped fresh cilantro (if you can't get this, leave it out. Don't use dried cilantro as it is an abomination)
1/2 c diced tomatoes
plain greek yogurt (1%)
Low-fat sharp cheddar cheese
Diced Avocados

For hotter chili, add assorted peppers to your taste: jalapenos, habaneros, chipotle...all good.

If you are using ground meat, brown and drain with half of the onions, first. If you are using the recipe sprinkles, just dump into your large soup pot or sauce pan with onions. Add the chili mix according to package directions. Substitute beer for water and Rotel or diced tomatoes for tomato sauce. Add shredded carrots. Bring to a boil, then reduce heat and simmer for 2-3 hours minimum. NOTE: veggie sprinkles will break down faster than ground meat so don't cook them more than 2 hours.

Serve in bowls topped with cilantro, tomatoes, greek yogurt (like sour cream), cheese, remaining onions and avocados

Mina133842

OMG I'm so hungry now!!! MMM fresh cilantro.

dynein

One of the best recipes I've ever had:
http://www.eddieoneverything.com/recipes/vegetarian-chili.php

Edit: Ooops, I guess HTML is not allowed in these forums! Here it is cut-and-pasted:

This recipe makes some of the best chili you’ll ever have in your life. No kidding. Even though it’s a vegetarian recipe, your meat loving friends will all love this recipe.
If you’d like, you could add meat. But take my word for it – it’s not necessary.
Vegetarian Chili
2 (15 ounce) cans pinto beans, drained and rinsed
1 (28 ounce) can crushed tomatoes
1 (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can white hominy, drained
1 (6 ounce) can tomato paste
3 chopped green chilies
2 medium zucchini, halved and thinly sliced
1 medium onion, chopped
2.5 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon sugar
Shredded cheese
Sour Cream
In a large kettle, combine the first group of ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. Serve topped with cheese & sour cream.

havingitall

1 lb ground turkey or chicken
1 can crushed tomatoes
1 small can tomato paste
1 can red kidney beans
1 onion chopped
1 green pepper chopped
chili powder, crushed chilies, cayenne pepper, garlic and paprika to taste

Drain the kidney beans in a strainer and rinse well.

Brown ground turkey with onion and pepper, drain, add all the other ingredients and cook on low heat for an hour. This is also great in a crockpot. I generally make a triple batch and freeze it in individual containers. It is great to take for lunch or a quick dinner.

mamacindy81

Chili Con Turkey

1 lb. ground turkey
1 Can (14 oz) Rotel original
1 Can Black Beans, rinsed
1 Can sweet corn, drained
1 Package chili seasoning
1 Tbs. ground flax seed

Brown Turkey. Add everything else but the rice and cook over low heat for at least 10 minutes. (Or put it in the crock pot and slow cook it on low)

Serve over the brown rice.

Serves 4. Calories 482

(I entered this recipe in the listed foods so you can look for it there when you put it in your food diary.)

Enjoy

mamacindy81

My friend owned a restaurant, and this was her recipe. I'm sorry, I don't have the nutrition info..
White Chicken Chili

A thick, tasty soup to warm you up on a cold Winter day! Ingredients:

1 pound dried or two 16 ounce cans Great Northern Beans
2 medium onions (chopped)
1 tablespoon olive oil
4 cloves of garlic (minced)
2 4-ounce cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons italian seasonings
1/4 teaspoon cayenne pepper
6 cups chicken stock
3 cups chopped cooked chicken breasts
3 cups shredded Monterey Jack cheese
salt and pepper to taste
sour cream and cheese to top
Preparation:

Rinse beans and soak in enough water to cover overnight; drain. Cook and chop chicken in large skillet. Then add onions, garlic, chilies, cumin, seasonings and cayenne and saute' for about 2 minutes or until onions are soft. In large pot add chicken, beans and chicken stock . Bring to a boil/ reduce heat. Simmer for 2 hours or until beans are tender, stirring occasionally. When beans are done add salt and pepper along with one cup of the cheese. Simmer until cheese is melted, stirring occasionally. Ladle into soup bowls and top with cheese and sour cream.

Yield:

Serves 8-10

I want to try this one.

Mina133842

I can tell you, it's my favorite soup! Her restaurant was called Soulful Soups, if that means anything to ya?! It went great with her homemade beer bread...mmmmm

kgrutch

my chili is similiar to ones added above but i try to squeeze as many beans and veggies as possible with no salt or sugar (if possible) for optimal health, i use the 99% extra lean ground turkey and love it. i have also added lots of onion, green pepper, celery, corn, zucchini, shredded carrot, sauerkraut corn. make a crockpot full weekly and the family gobbles it up. i used to add the cheese, sour cream but have eliminated that as well, no one even noticed.