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Low-Fat Chili

Low-Fat Chili recipe image
This Low-Fat Chili is a comforting twist on a classic American favorite, using lean ground buffalo for a rich, savory flavor without the heavy guilt. The combination of kidney beans, tomatoes, and aromatic spices creates a thick, satisfying texture that warms you from the inside out. It is an excellent choice for weeknight dinners when you want something robust yet healthy. The dish is versatile, allowing you to adjust the spice level to your preference. Serve it warm with a sprinkle of cheese or a dollop of Greek yogurt for added creaminess. It stores well, making it a perfect meal-prep option for busy days.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 116.9
Dietary: Gluten-free, Low-fat
Description
This Low-Fat Chili is a comforting twist on a classic American favorite, using lean ground buffalo for a rich, savory flavor without the heavy guilt. The combination of kidney beans, tomatoes, and aromatic spices creates a thick, satisfying texture that warms you from the inside out. It is an excellent choice for weeknight dinners when you want something robust yet healthy. The dish is versatile, allowing you to adjust the spice level to your preference. Serve it warm with a sprinkle of cheese or a dollop of Greek yogurt for added creaminess. It stores well, making it a perfect meal-prep option for busy days.
Ingredients
  • 1/2 pound Ground lean buffalo
  • 1 cup Chopped onions
  • 1/2 cup Chopped green peppers
  • 8 oz Low-salt tomato sauce
  • 14.5 oz Low sodium beef broth
  • 6 oz Low-salt tomato paste
  • 2 tsp Chili powder
  • 1/2 tsp Cumin
  • 2 cans Dark red kidney beans (undrained)
Directions
  1. 1
    Heat a large pot or Dutch oven over medium-high heat.
  2. 2
    Add the ground lean buffalo to the pot and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes.
  3. 3
    Add the chopped onions and green peppers to the pot.
  4. 4
    Saut&# 195;© the vegetables with the meat until the onions are translucent and softened, about 3-4 minutes.
  5. 5
    Stir in the tomato sauce, tomato paste, beef broth, chili powder, and cumin.
  6. 6
    Add the undrained kidney beans to the pot.
  7. 7
    Bring the mixture to a boil, then reduce the heat to low.
  8. 8
    Cover and simmer for 20-25 minutes, stirring occasionally, until the chili has thickened and flavors have melded.
  9. 9
    Taste and adjust seasoning if needed.
  10. 10
    Serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 116.9kcal
% Daily Value *
Total Fat 7.4g12%
Saturated Fat 2.0g10%
Cholesterol 45.4mg16%
Sodium 37.5mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 11.9g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For added heat, include diced jalapeños or a dash of hot sauce.

This chili tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 4 days.

You can freeze this chili for up to 3 months. Thaw overnight in the fridge before reheating.

If you prefer a thicker chili, simmer uncovered for an additional 10 minutes.

Top with avocado slices, cilantro, or a dollop of sour cream for extra richness.

Keywords: chili, buffalo, lean, low-fat, healthy, american, stew, dinner, comfort food, protein, kidney beans, tomato, spicy, easy, meal prep, one-pot, savory, warm, hearty, family dinner
Read it online: https://www.chefs-mate.com/recipe/low-fat-chili-2/