Loaded Chili
Next time you’re in the mood for chili, you have to try this tasty and healthy, loaded chili recipe. My team and family love it, especially in the cold months. I like to keep it on hand so I typically make a large batch and freeze individual serving size amounts to re-heat later for a quick meal on a busy day. Ingredients:
1 box of whole wheat spaghetti
1 container of fat-free Greek Yogurt (use as sour cream topping)
1 Tbsp. fat-free mozzarella cheese or 2 Tbsp. reduced-fat parmesan cheese
2 cans of light red kidney beans
food-meals-loaded-chili1 lb of 93% or better, lean ground beef, or ground turkey burger
4 1⁄2 Tbsp. no salt chili powder
2 Tbsp. cayenne pepper
1 red onion
6 small cans of no salt added tomato sauce
1 small can of no salt added tomato paste
1 can of water from bean can 1 1⁄2 Tbsp. minced garlic
2 Tbsp. oregano
1 Tbsp. Italian seasoning
1⁄2 tsp. extra-virgin olive oil
Directions: Cook meat and set aside. Cook pasta rinse in cold water and set aside. Chop onion and add half to sauce, and set other half aside. Add tomato sauce, paste, water, powder, seasoning, beans, garlic, and start to heat on medium heat. Stir often to avoid burning. Once there is a light boil add meat and simmer for 20 minutes. Remove from heat. Add 1⁄2 tsp. of oil to noodles and heat for 20 seconds in microwave. Add chili over a serving of noodles, and top with cheese, onion, and Greek yogurt.
