Bariatric Quick & Easy Skillet Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb. ground round1/2 medium onion, chopped1 - 15.5 oz can dark red kidney beans1 pint jar of home canned tomatoes1/2 tsp chili powder (or to taste)salt & pepper to taste (I don't add any salt)2 tsp. granulated sugar
1. Brown ground beef in large skillet. Drain off fat. Weigh out 12 ounces of beef and return to skillet. You should have 3-4 ounces of cooked beef leftover to freeze for future use.
2. Add onion and cook until onions are becoming translucent.
3. Add entire can of kidney beans.
4. Add canned tomatoes. Use metal spoon to cut tomatoes into smaller bite-sized pieces.
5. Add sugar and seasonings. Bring to a gentle boil. Simmer for about 10 minutes or until piping hot.
Makes eight 5-6 ounce servings.
Tastes better the next day when flavors have melded.
Serving suggestion: Top each bowl of chili with 1 ounce of Fat Free Shredded Cheddar or Mozzarella Cheese and/or 1 Tablespoon of Lite or Fat Free Sour Cream. Nutritional information for these options is not included.
Number of Servings: 8
Recipe submitted by SparkPeople user LAPBAND2008.
2. Add onion and cook until onions are becoming translucent.
3. Add entire can of kidney beans.
4. Add canned tomatoes. Use metal spoon to cut tomatoes into smaller bite-sized pieces.
5. Add sugar and seasonings. Bring to a gentle boil. Simmer for about 10 minutes or until piping hot.
Makes eight 5-6 ounce servings.
Tastes better the next day when flavors have melded.
Serving suggestion: Top each bowl of chili with 1 ounce of Fat Free Shredded Cheddar or Mozzarella Cheese and/or 1 Tablespoon of Lite or Fat Free Sour Cream. Nutritional information for these options is not included.
Number of Servings: 8
Recipe submitted by SparkPeople user LAPBAND2008.
Nutritional Info Amount Per Serving
- Calories: 160.8
- Total Fat: 6.4 g
- Cholesterol: 37.5 mg
- Sodium: 327.4 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.3 g
- Protein: 15.5 g