Low-fat chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground lean buffalo |
| Or sirloin | ||
| 1 | cup | Chopped onions |
| ½ | cup | Chopped green peppers; optional |
| 8 | ounces | Low-salt tomato sauce |
| 14½ | ounce | Low sodium beef broth (canned or dry substitute) |
| 6 | ounces | Low-salt tomato paste |
| 2 | teaspoons | Chili powder |
| ½ | teaspoon | Cumin |
| Brown sugar to taste; optional | ||
| 2 | cans | Dark red kidney beans |
| Undrained/15 oz each | ||
Directions
Recipe by: Governor Jim Edgar, Illinois 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.JM.
*Approximate composition per serving: 105 calories. 3g fat. 0mg cholesterol. 51mg sodium. Recipe approved by a Cardiovascular Dietician. Governor Jim Edgar, Illinois