Bruce's Skinny Cowboy Chilli

Bruce's Skinny Cowboy Chilli
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 264.2
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 483.7 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 9.5 g
  • Protein: 9.2 g

View full nutritional breakdown of Bruce's Skinny Cowboy Chilli calories by ingredient
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Introduction

A variant on the weight losing cabbage soup - just way more fulfilling. Uses finely diced cabbage and celery as the bulk cellulose fibre filler with chunky cut mushrooms as a good meat replacement, with red kidney beans to give it the real chilli taste. Only 264 cals per serve! A variant on the weight losing cabbage soup - just way more fulfilling. Uses finely diced cabbage and celery as the bulk cellulose fibre filler with chunky cut mushrooms as a good meat replacement, with red kidney beans to give it the real chilli taste. Only 264 cals per serve!
Number of Servings: 6

Ingredients

    2 x Medium brown onions
    2 x cans plain peeled tomatoes
    1 can red kidney beans (in brine)
    2 tablespoons of vegetable oil
    Half a cabbage
    Half a celery head
    Beef stock (1 litre) or 4 oxo cubes
    250 grams of mushrooms
    3 teaspoons of Chilli and garlic paste (more if you like it real hot!)
    Salt to taste (say half a teaspoon)

Tips

Could make it vegetarian by replacing the beef stock with vegetable stock.

You can make the cabbage and celery coarse if you want - a personal choice. A decent nutritious and filling low calorie meal - on a diet or not. Enjoy!


Directions

Chop the onions and fry until soft and brown
Add the chilli paste and fry for another 30 secs.
Add the tins of tomatoes and kidney beans along with the beef stock and bring to a simmer on a low heat
If you have a blender whizz up the cabbage and celery until quite fine and add as the filler.
Chunky cut the mushrooms and add to the chilli.

Cook on low heat for 30-40 mins until the consistency is right.

Serving Size: 2 cups per serve - Will serve 6 cowboys

Number of Servings: 6

Recipe submitted by SparkPeople user HINUERA.

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