Jim And Angel's Low Sodium Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Pork 17 oz3 Cans of Mrs. Grimes Dark Red Kidney Beans, no salt added3 Cans of Mrs. Grimes Black Beans No Salt Added3 8oz Cans of Great Value No Salt Added Tomato Sauce2 Vidalia Onions5 Habanero peppersChili Powder, 4 tbspBlack Pepper 6 tbspCayenne Pepper, 12 tsp3 and 2/3 cups Water 2/3 Cup of Great Value Mashed Potatoes
This is how we make low sodium chili that is not only spicy and flavorful, but low in fat and calories. It’s a WIN all the way around!
Start with some pork! Yep, good ole pork. Yum! You will need 17 ounces of shredded pork roast. Why 17 ounces you say, because that’s all I had, that’s why!
You will want to remove as much fat as you can after you roast the pork, which will keep the fat in check.
Once you got that delicious meat candy shredded, cut up two nice sized Vidalia onions. Or two of whatever you favorite onion is… Not shallots, they suck in chili. This is not a French dish anyway it is Tex-Mex so stick with some whites are reds if you don't like Vidilias.
Drop those in a 6+ court pot. Hit em with a couple shots of non-stick cooking spray and then dice and drop in the 5 Habanero peppers. All five! Don't wuss out now, it will not be all that hot, they basically help knock the sweet off the no salt added cans of goodness we will get to.
Sweat them onions and peppers on low for about 15 minutes and then add the pork. YUM!
Once the pork warms up, add all the spices. If you add garlic powder, SPARK IT! No cheating!
Once the spices, meat candy, onions and peppers start to smell up the kitchen (5 minutes), drop the sauce. Let that heat up. Drop the water. Let that heat up, Drop the beans. Let that heat up and...Wait for it... Drop the potato flakes. Slowly!
Let it heat back up and start to bubble and then get all that chili out of the pot and into some storage containers. I always have a double serving when I make it and then restrain myself for the rest of it. Top it with some fat free sour cream, green onions and a little chedder, and you have a bowel of AWESOMENESS!
Serving Size: Makes 18.5 Cups
Number of Servings: 18.5
Recipe submitted by SparkPeople user JIMTHEATHEIST.
Start with some pork! Yep, good ole pork. Yum! You will need 17 ounces of shredded pork roast. Why 17 ounces you say, because that’s all I had, that’s why!
You will want to remove as much fat as you can after you roast the pork, which will keep the fat in check.
Once you got that delicious meat candy shredded, cut up two nice sized Vidalia onions. Or two of whatever you favorite onion is… Not shallots, they suck in chili. This is not a French dish anyway it is Tex-Mex so stick with some whites are reds if you don't like Vidilias.
Drop those in a 6+ court pot. Hit em with a couple shots of non-stick cooking spray and then dice and drop in the 5 Habanero peppers. All five! Don't wuss out now, it will not be all that hot, they basically help knock the sweet off the no salt added cans of goodness we will get to.
Sweat them onions and peppers on low for about 15 minutes and then add the pork. YUM!
Once the pork warms up, add all the spices. If you add garlic powder, SPARK IT! No cheating!
Once the spices, meat candy, onions and peppers start to smell up the kitchen (5 minutes), drop the sauce. Let that heat up. Drop the water. Let that heat up, Drop the beans. Let that heat up and...Wait for it... Drop the potato flakes. Slowly!
Let it heat back up and start to bubble and then get all that chili out of the pot and into some storage containers. I always have a double serving when I make it and then restrain myself for the rest of it. Top it with some fat free sour cream, green onions and a little chedder, and you have a bowel of AWESOMENESS!
Serving Size: Makes 18.5 Cups
Number of Servings: 18.5
Recipe submitted by SparkPeople user JIMTHEATHEIST.
Nutritional Info Amount Per Serving
- Calories: 227.4
- Total Fat: 5.0 g
- Cholesterol: 23.5 mg
- Sodium: 76.4 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 10.5 g
- Protein: 16.0 g
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