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 pound bison (buffalo), ground, lean or sirloin; 1 cup onions chopped; 1/2 cup green bell peppers chopped (optional); 8 ounces tomato sauce low-salt; 14 1/2 ounces beef stock low sodium (canned or dry substitute); 6 ounces tomato paste low-salt; 2 teaspoons chili powder; 1/2 teaspoon cumin; 1 x brown sugar to taste (optional); 2 cans beans kidney, dark red

Servings: persons

1/2 pound bison (buffalo), ground, lean or sirloin
1 cup onions chopped
1/2 cup green bell peppers chopped (optional)
8 ounces tomato sauce low-salt
14 1/2 ounces beef stock low sodium (canned or dry substitute)
6 ounces tomato paste low-salt
2 teaspoons chili powder
1/2 teaspoon cumin
1 x brown sugar to taste (optional)
2 cans beans kidney, dark red

1
Cook beef, onion and green peppers over medium heat until beef is well done and onion and peppers are soft.
2
Strain all and run under hot water until beef loses oily feel when touched.
3
Add remaining ingredients and bring to a boil.
4
Reduce heat and simmer.
5
Adjust seasonings to taste.
6
Approximate composition per serving: 105 calories.
7
3g fat.
8
0mg cholesterol.
9
51mg sodium.

409

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 pound bison (buffalo), ground, lean or sirloin, 1 cup onions chopped, 1/2 cup green bell peppers chopped (optional), 8 ounces tomato sauce low-salt, 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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