This is a fabulous, fiber-rich chili. In fact, each cup contains 9 grams of fiber! It’s so versatile too. Serve in individual bowls and let everyone top their own, stuff a baked potato or top a salad. Each cup has 230 calories, 2 grams of fat . I love to freeze in individual servings for several quick, weekday meals.
Prep Time: 15 minutes
Cook Time: 8 hours on low or 5 hours on high
Ingredients for Chili:
1 pound extra lean ground beef or 99% fat-free ground turkey breast
1 (28 oz) can diced tomatoes or 2 (14.5-oz) cans diced tomatoes
1 (15-oz) can kidney beans, rinsed and drained
1 (15-oz) can black beans, rinsed and drained
1 (8-oz) can tomato sauce
1½ cups onion, chopped
1 cup frozen corn, defrosted
1 packet taco seasoning (1-ounce), I like Lawry’s Taco Seasonings or use your favorite
1 tablespoon cumin
1 tablespoon chili powder
Ingredients for Topping, Optional:
Reduced-fat cheese, shredded
Corn tortillas cut into pieces
Onions or scallions, chopped
1. For Crock-pot: Brown ground beef or turkey in a large nonstick pan. Drain any fat.
Add browned meat to crock-pot. Mix in tomatoes, beans, tomato sauce, onions, corn, taco seasonings, cumin and chili. Cover and cook on low for 9 hours or on high for 5 hours.
2. For Stove-top: Brown ground beef or turkey in a large nonstick pan. Drain any fat. Return meat to pan. Place onions in a microwave-safe bowl and cook in the microwave for 4 to 5 minutes, until soft. Add cooked onions to the pan of meat. Stir in remaining chili ingredients. Bring to a boil; reduce heat and simmer, uncovered for 25 minutes.
3. This chili freezes great. Serve with optional toppings on the side and let everyone customize their own bowl, if desired.
Makes 8 cups total (each serving 1 cup)