Bariatric Quick & Easy Skillet Chili
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Bariatric Quick & Easy Skillet Chili calories by ingredient
Introduction
This is only for Lap-Banders who are at the stage where they can tolerate ground beef if it is well-chewed. It has a higher beef to other ingredients ratio to it than chili normally would. This is only for Lap-Banders who are at the stage where they can tolerate ground beef if it is well-chewed. It has a higher beef to other ingredients ratio to it than chili normally would.Number of Servings: 8
Ingredients
-
1 lb. ground round
1/2 medium onion, chopped
1 - 15.5 oz can dark red kidney beans
1 pint jar of home canned tomatoes
1/2 tsp chili powder (or to taste)
salt & pepper to taste (I don't add any salt)
2 tsp. granulated sugar
Directions
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.
