Anyone know of a low-cal chili recipe?

Answer 1

Yeah instead of meat try tofu!

Answer 2

Beef chili, Low Fat Recipe
Yield:
1 Servings

Ingredients:
1/2 lb Ground lean buffalo
Or sirloin
1 c Chopped onions
1/2 c Chopped green pepper; optional
8 oz Low-salt tomato sauce
14 1/2 oz Low sodium beef broth
(canned or dry substitute)
6 oz Low-salt tomato paste
2 ts chili powder
1/2 ts cumin
brown sugar to taste; optional
2 cn Dark red kidney beans; Undrained/15 oz each

Preparation:
Cook beef, onion and green peppers over medium heat until beef
is well done and onion and peppers are soft.
Strain all and run under hot water until beef loses oily feel when touched.
Add remaining ingredients and bring to a boil. Reduce heat and simmer.
Adjust seasonings to taste.

Answer 3

Low Carb Chili:

3½ hours 30 min prep
8-10 servings

1 quart water
2 lbs ground beef
1 teaspoon cinnamon
1 teaspoon cumin
1 onion, chopped
1 teaspoon Worcestershire sauce
2 cloves garlic, mashed
2 teaspoons salt
2 tablespoons chili powder
1 teaspoon black pepper
1/2 teaspoon red peppers
1/2 teaspoon allspice
1 (6 ounce) can tomato paste
3 bay leaves
1 (4 ounce) can mushrooms (drained)
3/4 cup chopped green peppers

1. Brown meat, drain off fat.
2. Add remaining ingredients, bring to a boil, then simmer 3 hours.
3. Approx.
4. 7- 9 carbs per serving.

Answer 4

Chili

to cut calories use lean ground beef.

INGREDIENTS
1 pound ground beef
1 1/2 cups all-purpose flour, divided
1 1/3 cups beef broth
1 quart water
3 tablespoons chili powder
2 tablespoons finely grated carrot
1 tablespoon white vinegar
2 teaspoons dried minced onion
2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon paprika
1/4 teaspoon garlic powder

DIRECTIONS
Place the beef in a large, deep skillet over medium heat, and cook until evenly brown. Transfer beef to a strainer over a saucepan, and allow grease to drain for about 5 minutes. Mix any drippings remaining in skillet into the saucepan. There should be about 1/2 cup drippings. Return beef to skillet.
Heat the beef drippings in the saucepan over medium heat, and gradually mix in 1/4 cup flour. Reduce heat to low, and continue cooking 10 minutes, stirring continuously, to form a golden brown roux. Pour in the beef broth, and remove from heat.
Pour the water into the skillet with the beef, and mix in remaining flour. Stir in the roux mixture, chili powder, carrot, vinegar, onion, salt, sugar, paprika, and garlic powder. Bring to a boil, reduce heat to medium-low, and continue cooking 15 minutes, until thickened. When it's done cooking, take the chili off the heat, cover it, and let it sit for 30 minutes before using it on burgers, etc. It should thicken to a tasty brown paste as it sits.