Diet Recipes, Diet Books, Dieting Plans, Diet Ancho Macho Chili Recipe

Cook up a huge pot of this low calorie chili for one of those really cold nights or for one of those great football watching parties.

Try each recipe and decide which you like best. We will continue to bring you the best diet recipes we can find. Healthy living begins with healthy eating and excercise. Get started today!


Diet Ancho Macho Chili (Low Carb) Recipe
Submitted by: rec.food.recipes Nancy meriweather1

5 pounds boneless beef chuck stew meat
2 teaspoons salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil or vegetable oil -- divided
1 medium onion -- chopped
3 tablespoons ancho chile pepper powder or Mexican-style chili powder
14 1/2 ounces can diced tomates with green chiles
3/4 cup dry red wine or chicken broth
4 large roasted garlic cloves -- minced

Heat oven to 325:. Toss beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over high heat. Add one-third beef and brown on all sides, about 5 minutes. Transfer to bowl and repeat two more times with beef and oil. Add the last 1 1/2 teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic. Bring to a simmer. Return beef and accumulated juices to dutch oven. cover and bake 2 1/2 hours, stirring once halfway through cooking time, until beef in very tender.

This recipe for Ancho Macho Chili (Low Carb) serves/makes 8

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Diet Halftime Chili Recipe

1 1/2 pound ground beef
1 onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
2 cans (15 ounce size) kidney beans with liquid
1 can (28 ounce size) whole peeled tomatoes, with liquid
1 1/2 tablespoon cider vinegar
1 tablespoon paprika
1 1/2 teaspoon cumin
1 1/2 teaspoon oregano
1/2 teaspoon cayenne
1/4 teaspoon chili powder
Salt and pepper to taste
***Toppings***
chopped jalapeno
chopped onion or scallion
grated cheddar cheese
lime wedges
sour cream

In a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned. Transfer to a slow cooker. Then add the onion, peppers, beans, tomatoes, vinegar, and spices to the slow cooker. Cook on high setting for 4 hours, or until all vegetables are tender. Season with salt and pepper to taste. Serve hot, garnished with desired toppings.

This recipe for Halftime Chili serves/makes 6

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Diet Chili Cheese Jubilee Recipe

1 pound ground beef
2 tablespoons butter or margarine
1 medium onion, chopped
1 can (8 ounce size) tomato sauce
1 package chili seasoning mix
1/2 cup water
2 eggs
1 cup light cream (or milk)
1 package (6 ounce size) corn chips
6 ounces monterey jack cheese, shredded
1 1/2 cup sour cream
3/4 cup cheddar cheese, grated

Brown the ground beef until crumbly, drain and set aside. Melt butter in skillet. Add onion; saute until tender. Add tomato sauce, seasoning mix, and water; simmer 5 minutes. Beat eggs slightly; add light cream (or milk). Mix well. Remove tomato-chili sauce from heat; add egg-cream mixture slowly, stirring constantly. Place 1/2 corn chips into the bottom of a 2 quart casserole; top with 1/2 of meat. Add layer of jack cheese; cover with 1/2 tomato-chili sauce. Repeat layers. Frost the top with the sour cream. Sprinkle with grated cheese. Bake in 325 F oven for 25 to 30 minutes.

This recipe for Chili Cheese Jubilee serves/makes 6

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Diet Seafood Chili Recipe

3/4 teaspoon chili powder
1 1/2 teaspoon salt, divided
1 pound firm white fish, such as orange roughy or cod, cut into 1-inch pieces
1 pound monkfish, cut into 1-inch pieces
1/2 pound medium shrimp, peeled and deveined
2 dried pasilla chiles
Hot water
4 teaspoons olive oil, divided
1 cup chopped onions
1 cup frozen corn
1 tablespoon chopped garlic
1 cup canned chopped tomatoes
1 (8 oz.) bottle clam juice
1 cup white wine
1 (19 oz.) can cannellini beans, drained and rinsed
2 tablespoons canned chopped green chilies
1 ripe avocado, peeled and chopped
1/2 cup chopped fresh cilantro

Combine chili powder and 1/2 teaspoon salt in a large bowl. Rub spice mixture onto fish and shrimp. Combine pasillas and enough hot water to cover in a bowl. Let stand 20 minutes. Remove chiles with a slotted spoon, reserving soaking water. Remove seeds and stems from chiles; puree in blender, adding enough reserved soaking water (about 1/4 cup) to make a thick paste. Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add fish and shrimp; cook 2 minutes per side, until lightly browned but not totally cooked through. Transfer to a plate. Cover and set aside. Heat remaining 2 teaspoons oil in a Dutch oven. Add onions, corn and garlic; cook 3 minutes. Stir in tomatoes, clam juice, wine, 1 cup water, beans, pasilla paste and green chilies; bring to a boil. Reduce heat. Cover and simmer 20 minutes. Uncover; add seafood and remaining 1 teaspoon salt. Simmer 5 minutes more. Top with avocado and cilantro.

Nutritional facts per serving calories: 395 , total fat: 17 g , saturated fat: 1.5 g , cholesterol:
81 mg , sodium: 948 mg , carbohydrate: 26 g , protein: 36 g

This recipe for Seafood Chili serves/makes 6

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Diet Fireside Chili Recipe

8 ounces boneless beef top round steak or boneless pork shoulder -- trimmed and cut into 1/2-inch cubes
1 small onion -- chopped
1 small green, red, or yellow sweet pepper -- chopped
3/4 cup stewed tomatoes -- undrained, cut up
1 can (15 ounce size) chili beans with chili gravy
1/4 cup beef broth
1 teaspoon finely chopped canned chipotle chile peppers in adobo sauce
1/4 teaspoon chipotle chili powder or crushed red pepper
1/4 teaspoon garlic salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano -- crushed
Cheese Tortilla (see below)
sour cream
shredded Mexican cheese blend
chopped and seeded peeled avocado
crushed corn chips (optional)
fresh thyme sprigs (optional)

In a 1 1/2 quart slow cooker, stir together meat, onion, sweet pepper, undrained tomatoes, chili beans with chili gravy, broth, chipotle chile peppers, chiptle chili powder, or crushed red pepper, garlic salt, cumin, and oregano. Cover. If cooker has heat setting choices, cook on low-heat setting for 6 to 8 hours for 3 to 4 hours. If cooker does not have heat setting choices, cook for 5 to 6 hours. Serve with tortilla. If desired, serve with sour cream, cheese, avocado, and/or crushed corn chips; garnish with fresh thyme.

CHEESE TORTILLA: Brush one 8-inch flour tortilla lightly with cooking oil. Heat a large nonstick skillet or griddle over medium heat. Add tortilla; cook about 1 minute or until bottom is golden and crisp. Turn tortilla over; sprinkle with 1 tablespoon shredded Mexican cheese blend. Cook about 1 minute more or until bottom is golden and crisp and cheese is melted. Cut into wedges.

This recipe for Fireside Chili serves/makes 2

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Diet White Turkey Chili Recipe

1 1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
2 cloves garlic, minced
1/2 teaspoon olive oil
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup chicken broth
19 ounces cannellini beans, drain and rinse
2 cups turkey light meat, cooked & cubed

In a 3-quart saucepan over medium heat, cook onions, bell peppers, and garlic in oil until tender. Add cumin, oregano, cayenne pepper, and salt. Cook for 1 minute. Stir in beans and turkey. Bring to a boil; reduce heat and simmer (uncovered) for 30 minutes or until slightly thickened.

Calories 245 Fat 9 g Carbs 15 g Fiber 5 g. Nutritional Information Per Serving: Exchanges: 1 Bread/Starch; 3 Low-Fat Meat This recipe for White Turkey Chili serves/makes 4

 

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