It’s cold outside and that means you want to eat a hearty warm meal. Yet, you do not want the warmth you feel to be the extra layer of fat you gain from those hearty meals. So it’s time to think low fat but warm and tasty. It can be done! Just us common sense, supplement for fat, and search out recipes.
One of my husband’s favorite meals is chili. He especially loves chicken chili. My children are not as fond of chicken chili but if I add in low fat shredded cheese and fat free sour cream then all of a sudden they eat it. I personally like it better that way myself. Below is a recipe that a friend shared with me some time ago for a low fat chicken chili. It’s warm and hearty yet low in fat!
Chicken Chili on a Diet
Ingredients
4 Tbsp extra virgin olive oil
2 pounds free-range boneless, skinless chicken breast, chopped
1 large organic green bell pepper, chopped
1 large organic onion, chopped
16 cloves organic garlic, minced
2 28oz cans diced organic tomatoes or 14 diced fresh organic tomatoes
4 cups organic beans (black, kidney and pinto)
12oz organic tomato paste
1 bunch organic cilantro, chopped
4 Tbsp Fiesta low-sodium chili powder
4 Tbsp organic cocoa powder
1 Tbsp cumin
1 Tbsp cinnamon
1tsp allspice
1 tsp cloves, ground
1 tsp Kosher salt
1/2 tsp ground black pepper
12 cups water
Directions
Cook chicken, pepper, onion, and garlic in hot oil until chicken loses it’s pink color and turns white. Add remaining ingredients and bring to a boil, stirring frequently to prevent sticking. Turn down heat to medium low, cover, and simmer for 15 minutes. Serve with your choice of shredded low-fat cheese, low-fat sour cream or plain yogurt, baked organic tortilla chips, chopped jalapenos, and Tabasco sauce. Makes 16 2-cup servings.
Number of Servings: 16