Low Fat Chili Recipes

Ingredients:

2 tbsp vegetable oil
3/4 cup chopped onions
3/4 cup chopped green peppers
2 tsp minced jalapeno peppers
2 tsp minced garlic
3 tbsp chili powder
2 tbsp cumin
1 1/2 tsp oregano
1 1/2 tsp paprika
1 1/2 tsp seasoned salt
1/4 tsp black pepper
1 can diced tomatoes, not drained -1 1/2 pounds
2 cup cooked wild rice
1 1/2 cup low-salt chicken broth
3 cup duckling -boned and skinned -coarsely chopped
1/3 cup frozen corn, thawed
1 1/2 cup cooked kidney beans -drained and rinsed
1 cup plain nonfat yogurt
2 tbsp fresh tomatoes, finely chopped

Instructions:

1. In large pan, over medium-high heat, heat oil. Add onions, green pepper
and jalapeno pepper. Sauté about 2 minutes, or until tender. Add garlic;
cook for one minute.

2. Add chili powder, cumin, oregano, paprika, seasoned salt, black pepper,
canned tomatoes, wild rice and chicken broth; simmer for 30 minutes.

3. Add duckling, corn and kidney beans; heat.

4. Place chili in six individual bowls; garnish each with 1 tablespoon
yogurt and 1 teaspoon diced tomatoes.

Note: If chili is too thick, add chicken broth to reach desired
consistency.

Per serving: About 386 calories, 34g protein, 37g carbohydrate, 13g fat,
30% cal from fat, 88mg cholesterol, 940mg sodium, 6g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:55

Servings: 6