Any have a good low fat chili recipe?
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Any have a good low fat chili recipe? - 5/17/2004 7:47:32 AM
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jenng
Posts: 760
Joined: 2/20/2004
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Yeah, I know its almost summer and oppressively hot here, but I am craving chili. And after 11 months of Atkins and no beans, I can have it now! I know I will use turkey breast instead of Ground Beef, but beyond that, I thought I'd ask here before I went hunting online.
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RE: Any have a good low fat chili recipe? - 5/17/2004 3:15:45 PM
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jenng
Posts: 760
Joined: 2/20/2004
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Well, I made my own and since I went through the work of entering everything in Fitday and measuring it out, I might as well share:
Cook 1.5 lbs ground turkey breast with diced onions and green peppers (I used frozen)
Add:
2 cans diced tomatoes
1 can tomato sauce
1 6 oz can tomato paste
2 cans light red kidney beans (undrained)
bunches of spices to taste - I used chili powder, onion powder, garlic powder
Nutritional Info (makes 11 cups) per cup:
190 cals
1g fat
22g carbs (5g fiber)
23g protein
And its good!
(in reply to jenng)
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RE: Any have a good low fat chili recipe? - 5/20/2004 12:57:38 PM
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abs88
Posts: 108
Joined: 1/24/2004
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oooh, i just found this on bodybuilding.com:
The easiest way to go about making this chili is to spend Sunday afternoon cooking enough for the rest of the week. (You can't go wrong with pre-made meals for the entire week!)
First, get yourself one of those empty 5-pound buckets of protein you used to buy before Biotest's Advanced Protein hit the market and then fill it with chili, using the following recipe.
Sure, if you broil up 7 pounds of ground beef, throw in a can or two of stewed tomatoes, some kidney beans, a can or two of tomato paste, and a fistful of chili powder, say the magic words (Long live Beano!) and next thing you know, you've got fourteen quick meals.
Spoon about a half pound out in your tupperware in the morning and toss it in the microwave when it's time to eat. That'll cut prep time down to a minimum. You can also do the same thing with chicken and turkey.
Let's recap:
7 pounds extra lean ground beef, chicken, or turkey
3 cans red kidney beans
1 can stewed tomatoes
2 cans tomato paste
Chili powder
Small Bucket
Magic Words
Sure it won't taste as good as Bubba's 5-alarm chili, but then again, you'll have a much better physique than Bubba, bubba!
_____________________________
I bust mine to beat yours.
(in reply to jenng)
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RE: Any have a good low fat chili recipe? - 5/23/2004 10:41:37 AM
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WDNinABQ
Posts: 752
Joined: 8/10/2003
Status: offline
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quote:
7 pounds extra lean ground beef, chicken, or turkey
3 cans red kidney beans
1 can stewed tomatoes
2 cans tomato paste
Chili powder
Small Bucket
Magic Words
I call shenanigans (at least as far as flavor goes). One can of stewed tomatoes and two cans of tomato paste for seven pounds of meat? And just beans and chili powder in addition... bleah!
I'd love to post my recipe, but I have no idea what it is... I generally make it up as I go along, but it's something like this:
Take one turkey breast (I'm guessing this is like 2 pounds-ish, I'd have to look next time I buy one), stick in a crock pot with a 14 oz. can of tomato sauce a clove or two of garlic (minced) and some cumin (1/2 - 1 Tbsp I think), and a couple of bay leaves. Cover the pot, set it on low, and let it cook for 8-10 hours (i.e. put it on in the morning and wait -- to save a bit of time, you can put the pot on high for two hours then low for 3-4). Pull the breast out of the pot and shred it with a couple of forks (if it doesn't shred easily you didn't cook it long enough). Chop up 1 large onion, some more garlic (to taste), a large bell pepper, and eight ounces of green chiles. Put in the bottom of the crock pot and cover with a 14 ounce can of stewed tomatoes (you can cut the tomatoes up a bit if you want to) and powdered chile, salt and pepper to taste. Put the turkey back in the pot, and add a 15 oz can of black beans and a 15 oz can of great northern beans (I forget if I drain them or not, but I think I do) -- kidney beans are for suckers !
Cover the pot again and brown up a pound of extra lean ground beef and a pound of pork sausage (to cut fat you can use either turkey sausage or even better diced pork loin, but there is much flavor in that sausage). Add that to the pot and another can of stewed tomatoes. I think I also add a splash of red wine and a cup or so of beef broth, but I really can't remember... I'll have to take notes next time I make it.
Anyway, cover the pot, set it to high and cook for an hour. After an hour stir it and taste it -- add whatever spices you feel are lacking, and add a bit more beef broth if it's too thick. Cover pot again and cook on high for another hour (3-4 hours on low followed by an hour on high is even better as it helps to break down the connective tissue in the meat even further, leaving you with a tender-ass bowl of chili).
The three different meats add a lot of flavor and different textures to the final product, making for some right fine chili... just make sure you slow cook that stuff. Speed kills in football and in chili.
Maybe I'll make some next weekend and write down what I really do.
_____________________________
-30-
In six months, what will your t-shirt say?
My training journal: Sweating with the toadies
My scattered thoughts: The Bramble
(in reply to abs88)
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