About Healthy Chili Recipes
Source (google.com.pk)
Ingredients
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Cooking spray
2 cups diced onion (about 1 large)
1 cup chopped red bell pepper $
1 teaspoon minced garlic
1 1/4 pounds ground turkey breast $
3 tablespoons brown sugar
2 tablespoons ancho chile powder
1 tablespoon unsweetened cocoa
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 (15-ounce) cans pinto beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained $
1 (14-ounce) can fat-free, less-sodium chicken broth $
2 chipotle chiles, canned in adobo sauce, minced
2 ounces unsweetened chocolate, chopped
1/2 cup light sour cream
Chopped green onions (optional)
Preparation
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt. Ladle 1 1/4 cups chili in each of 8 bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.
Ingredients
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3 tablespoons pineapple preserves
2 tablespoons rice vinegar
1 teaspoon chopped fresh or 1/4 teaspoon dried basil $
1/8 teaspoon crushed red pepper
1 garlic clove, minced
3/4 teaspoon salt, divided
4 (6-ounce) sea bass or other firm white fish fillets (about 1 inch thick)
1/4 teaspoon black pepper
Cooking spray
Preparation
Preheat broiler.
Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl.
Sprinkle the fillets with 1/2 teaspoon salt and black pepper. Place the fillets on a broiler pan coated with cooking spray; broil 5 minutes. Remove from oven; brush fillets evenly with glaze. Return to oven; broil for an additional 5 minutes or until the fish flakes easily when tested with a fork.
Ingredients
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6 ounces uncooked spaghetti $
2 teaspoons olive oil
1/2 cup chopped onion $
2 teaspoons minced garlic
8 ounces ground sirloin $
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
3/4 cup unsalted chicken stock (such as Swanson) $
1 (14.5-ounce) can unsalted diced tomatoes, undrained $
1 (15-ounce) can red kidney beans, rinsed and drained
2 teaspoons red wine vinegar
2 ounces cheddar cheese, shredded (about 1/2 cup) $
Preparation
1. Cook spaghetti according to package directions, omitting salt and fat. Drain.
2. While spaghetti cooks, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; cook 2 minutes, stirring frequently. Add beef; cook 4 minutes or until browned, stirring to crumble. Add chili powder and next 5 ingredients (through cinnamon); sauté 30 seconds. Add stock and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in beans; cook 1 minute or until thoroughly heated. Stir in vinegar. Arrange about 2/3 cup spaghetti on each of 4 plates; top each serving with 1 cup chili and 2 tablespoons cheese.
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