Low-Fat Chili Recipe

Name: Low-Fat Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. ground round or sirloin; 1 c. chopped onion; 1/2 c. chopped green bell pepper (optional); 1 (8 oz.) can low-sodium tomato sauce; 1 (14 1/2 oz.) can beef broth; 1 (6 oz.) can low-sodium tomato paste; 2 (15 1/2 oz.) cans dark red kidney beans, undrained; 2 tsp. chili powder; 1/2 tsp. ground cumin; brown sugar to taste (optional)

Servings: persons

1/2 lb. ground round or sirloin
1 c. chopped onion
1/2 c. chopped green bell pepper (optional)
1 (8 oz.) can low-sodium tomato sauce
1 (14 1/2 oz.) can beef broth
1 (6 oz.) can low-sodium tomato paste
2 (15 1/2 oz.) cans dark red kidney beans, undrained
2 tsp. chili powder
1/2 tsp. ground cumin
brown sugar to taste (optional)

1
In a nonstick skillet, cook ground round, onions and green pepper, if using, until meat is well done and vegetables are soft. Pour mixture into a colander or strainer; drain fat.
2
Place under hot running water and rinse until beef no longer feels oily. Return meat mixture to skillet.
3
Add remaining ingredients and bring to a boil.
4
Reduce heat and simmer until slighlty thickened and fragrant, about 30 minutes.
5
Adjust seasonings to taste. Makes about 4 (1 1/2 cup) servings.
6
Each serving has 4.5 grams fat total (1.5 grams saturated).

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb. ground round or sirloin, 1 c. chopped onion, 1/2 c. chopped green bell pepper (optional), 1 (8 oz.) can low-sodium tomato sauce, and more.

Yes, Low-Fat Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Chili

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