Anyone have a recipe for low-fat not-too-hot chili? The Hormel canned
turkey stuff I tried was terrible. Sometimes I make the Carroll<sp?>
Shelby mix and use tofu instead of meat but I don't care much for that.
No meat or tufu is about as bad. Suggestions please?

TIA

Ken


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"Ken Knecht" > wrote in message
...
> Anyone have a recipe for low-fat not-too-hot chili? The Hormel canned
> turkey stuff I tried was terrible. Sometimes I make the Carroll<sp?>
> Shelby mix and use tofu instead of meat but I don't care much for that.
> No meat or tufu is about as bad. Suggestions please?
>
> TIA
>
> Ken
>


Drain the fat and discard after browning the meat. Use a lean cut of beef
to start with.

Jack LoFat

"Ken Knecht" > wrote in message
...
> Anyone have a recipe for low-fat not-too-hot chili? The Hormel canned
> turkey stuff I tried was terrible. Sometimes I make the Carroll<sp?>
> Shelby mix and use tofu instead of meat but I don't care much for that.
> No meat or tufu is about as bad. Suggestions please?
>
> TIA
>
> Ken
>


Drain the fat and discard after browning the meat. Use a lean cut of beef
to start with.

Jack LoFat

Use very lean meat to start with and, if you wish, you can rinse the
liquid fat off what is left. It still tastes somewhat similar to real
chili after all of that. I usually use ground sirloin instead of chuck.

George

Ken Knecht wrote:

> Anyone have a recipe for low-fat not-too-hot chili? The Hormel canned
> turkey stuff I tried was terrible. Sometimes I make the Carroll<sp?>
> Shelby mix and use tofu instead of meat but I don't care much for that.
> No meat or tufu is about as bad. Suggestions please?
>
> TIA
>
> Ken
>
>

In article >,
Ken Knecht > wrote:

> Anyone have a recipe for low-fat not-too-hot chili?

Just leave out the meat. I've made this recipe for years (originally
from the Minneapolis Star Tribune):

John Fischer's Very Vegetable Chili

2 28-oz cans of tomatoes, cut up and undrained
2 med onions, chopped
2 med green peppers, chopped
3-5 cloves garlic, minced
1 16-oz can kidney beans, undrained
1 16-oz can chili beans, undrained
2-3 Tbsp chili powder
1/2 tsp salt (optional; I usually leave it out, esp. if the tomatoes
are not low-sodium)
1/2 tsp turmeric
1/4 tsp Italian seasoning

In a 3-qt pan, combine tomatoes, onions, peppers, and garlic. Cook
20-30 minutes or until onions are softened and translucent. Stir in
kidney beans, chili beans, chili powder, salt (if used), turmeric, and
Italian seasoning. Cook for 45 minutes, covered, stirring occasionally.

Sprinkle with grated Parmesan cheese and serve with crackers. Makes
8-10 servings. Freezes well.



Or, if it just ain't chili without a dead animal in it :-)
there's this recipe from Minnesota Twins coach Wayne Terwilliger (also
from the Strib), which I've also made several times with just the
turkey and enjoyed:

Wayne Terwilliger's Chili

1-1/2 lb ground turkey (not the stuff in the plastic tube)
1 lg onion, chopped
1 lg green pepper, seeded and chopped
3 cloves garlic, finely chopped
2 Tbsp oil or butter
1 Tbsp Morton's Nature's Seasons seasoning blend (I usually use
Mrs. Dash myself)
1 28-oz can whole tomatoes
1 15-1/2-oz can pinto beans
1 15-1/2-oz can kidney beans
Chili powder to taste
24 oz tomato juice (more if desired)
Pepper sauce (if desired)

Brown the ground turkey, onion, green pepper, and garlic in a large
skillet with the oil or butter. Add seasoning blend. In a large, deep
pan, combine the turkey mixture and the whole tomatoes and beans,
adding the liquid from the beans. Add chili powder to taste (2 Tbsp.
is a good start) and tomato juice to desired thickness. Simmer for 2
hours. Add several dashes of pepper sauce for more zip. Substitute 1/2
pound of ground beef for part of the turkey for a more-traditional
chili flavor. Makes 6-10 servings.

In article >,
Ken Knecht > wrote:

> Anyone have a recipe for low-fat not-too-hot chili?

Just leave out the meat. I've made this recipe for years (originally
from the Minneapolis Star Tribune):

John Fischer's Very Vegetable Chili

2 28-oz cans of tomatoes, cut up and undrained
2 med onions, chopped
2 med green peppers, chopped
3-5 cloves garlic, minced
1 16-oz can kidney beans, undrained
1 16-oz can chili beans, undrained
2-3 Tbsp chili powder
1/2 tsp salt (optional; I usually leave it out, esp. if the tomatoes
are not low-sodium)
1/2 tsp turmeric
1/4 tsp Italian seasoning

In a 3-qt pan, combine tomatoes, onions, peppers, and garlic. Cook
20-30 minutes or until onions are softened and translucent. Stir in
kidney beans, chili beans, chili powder, salt (if used), turmeric, and
Italian seasoning. Cook for 45 minutes, covered, stirring occasionally.

Sprinkle with grated Parmesan cheese and serve with crackers. Makes
8-10 servings. Freezes well.



Or, if it just ain't chili without a dead animal in it :-)
there's this recipe from Minnesota Twins coach Wayne Terwilliger (also
from the Strib), which I've also made several times with just the
turkey and enjoyed:

Wayne Terwilliger's Chili

1-1/2 lb ground turkey (not the stuff in the plastic tube)
1 lg onion, chopped
1 lg green pepper, seeded and chopped
3 cloves garlic, finely chopped
2 Tbsp oil or butter
1 Tbsp Morton's Nature's Seasons seasoning blend (I usually use
Mrs. Dash myself)
1 28-oz can whole tomatoes
1 15-1/2-oz can pinto beans
1 15-1/2-oz can kidney beans
Chili powder to taste
24 oz tomato juice (more if desired)
Pepper sauce (if desired)

Brown the ground turkey, onion, green pepper, and garlic in a large
skillet with the oil or butter. Add seasoning blend. In a large, deep
pan, combine the turkey mixture and the whole tomatoes and beans,
adding the liquid from the beans. Add chili powder to taste (2 Tbsp.
is a good start) and tomato juice to desired thickness. Simmer for 2
hours. Add several dashes of pepper sauce for more zip. Substitute 1/2
pound of ground beef for part of the turkey for a more-traditional
chili flavor. Makes 6-10 servings.

This is one I make a lot of. I forget where I found it.

This is one I like. It is almost zero fat. Makes enough for 4 with
some left over.

Fat-Free Chili

2 pounds ground turkey or chicken breast
4 cloves garlic, minced
1 tablespoon ginger
1 tablespoon crushed red peppers (if desired)
1/4 cup sesame oil
2 green bell peppers and 2 red peppers for color if desired.
14 ounces kidney beans
12 ounces tomato paste
16 ounces crushed tomatoes
1 large sweet onion chopped
1 tablespoon basil
1 tablespoons cayenne pepper ormore to turn up the heat index
2 tablespoons ground pepper
1/4 cup Worcestershire sauce
1/4 cup hot sauce (if desired)
2 tablespoons paprika
2 cups water
1 beer
Pan fry at high heat, garlic, red pepper, and ginger for 2 minutes.
Add turkey/chicken. Stir into pan's ingredients, brown, and drain. Do
not cover.

In a large pot (2-4 quart) add browned turkey, tomato paste, crushed
tomatoes, all remaining spices, sliced green pepper, chopped onion,
and beans. Add two cups of water, bring to boil, stirring frequently.
Simmer covered for 1 hour at low heat; add beer now.

Ready to serve with grated sharp Cheddar cheese and oyster crackers.
(end)





On Wed, 24 Nov 2004 11:34:42 -0600, sd > wrote:

>In article >,
> Ken Knecht > wrote:
>
>> Anyone have a recipe for low-fat not-too-hot chili?
>
>Just leave out the meat. I've made this recipe for years (originally
>from the Minneapolis Star Tribune):
>
>John Fischer's Very Vegetable Chili
>
>2 28-oz cans of tomatoes, cut up and undrained
>2 med onions, chopped
>2 med green peppers, chopped
>3-5 cloves garlic, minced
>1 16-oz can kidney beans, undrained
>1 16-oz can chili beans, undrained
>2-3 Tbsp chili powder
>1/2 tsp salt (optional; I usually leave it out, esp. if the tomatoes
> are not low-sodium)
>1/2 tsp turmeric
>1/4 tsp Italian seasoning
>
>In a 3-qt pan, combine tomatoes, onions, peppers, and garlic. Cook
>20-30 minutes or until onions are softened and translucent. Stir in
>kidney beans, chili beans, chili powder, salt (if used), turmeric, and
>Italian seasoning. Cook for 45 minutes, covered, stirring occasionally.
>
>Sprinkle with grated Parmesan cheese and serve with crackers. Makes
>8-10 servings. Freezes well.
>
>
>
>Or, if it just ain't chili without a dead animal in it :-)
>there's this recipe from Minnesota Twins coach Wayne Terwilliger (also
>from the Strib), which I've also made several times with just the
>turkey and enjoyed:
>
>Wayne Terwilliger's Chili
>
>1-1/2 lb ground turkey (not the stuff in the plastic tube)
>1 lg onion, chopped
>1 lg green pepper, seeded and chopped
>3 cloves garlic, finely chopped
>2 Tbsp oil or butter
>1 Tbsp Morton's Nature's Seasons seasoning blend (I usually use
> Mrs. Dash myself)
>1 28-oz can whole tomatoes
>1 15-1/2-oz can pinto beans
>1 15-1/2-oz can kidney beans
>Chili powder to taste
>24 oz tomato juice (more if desired)
>Pepper sauce (if desired)
>
>Brown the ground turkey, onion, green pepper, and garlic in a large
>skillet with the oil or butter. Add seasoning blend. In a large, deep
>pan, combine the turkey mixture and the whole tomatoes and beans,
>adding the liquid from the beans. Add chili powder to taste (2 Tbsp.
>is a good start) and tomato juice to desired thickness. Simmer for 2
>hours. Add several dashes of pepper sauce for more zip. Substitute 1/2
>pound of ground beef for part of the turkey for a more-traditional
>chili flavor. Makes 6-10 servings.

This is one I make a lot of. I forget where I found it.

This is one I like. It is almost zero fat. Makes enough for 4 with
some left over.

Fat-Free Chili

2 pounds ground turkey or chicken breast
4 cloves garlic, minced
1 tablespoon ginger
1 tablespoon crushed red peppers (if desired)
1/4 cup sesame oil
2 green bell peppers and 2 red peppers for color if desired.
14 ounces kidney beans
12 ounces tomato paste
16 ounces crushed tomatoes
1 large sweet onion chopped
1 tablespoon basil
1 tablespoons cayenne pepper ormore to turn up the heat index
2 tablespoons ground pepper
1/4 cup Worcestershire sauce
1/4 cup hot sauce (if desired)
2 tablespoons paprika
2 cups water
1 beer
Pan fry at high heat, garlic, red pepper, and ginger for 2 minutes.
Add turkey/chicken. Stir into pan's ingredients, brown, and drain. Do
not cover.

In a large pot (2-4 quart) add browned turkey, tomato paste, crushed
tomatoes, all remaining spices, sliced green pepper, chopped onion,
and beans. Add two cups of water, bring to boil, stirring frequently.
Simmer covered for 1 hour at low heat; add beer now.

Ready to serve with grated sharp Cheddar cheese and oyster crackers.
(end)





On Wed, 24 Nov 2004 11:34:42 -0600, sd > wrote:

>In article >,
> Ken Knecht > wrote:
>
>> Anyone have a recipe for low-fat not-too-hot chili?
>
>Just leave out the meat. I've made this recipe for years (originally
>from the Minneapolis Star Tribune):
>
>John Fischer's Very Vegetable Chili
>
>2 28-oz cans of tomatoes, cut up and undrained
>2 med onions, chopped
>2 med green peppers, chopped
>3-5 cloves garlic, minced
>1 16-oz can kidney beans, undrained
>1 16-oz can chili beans, undrained
>2-3 Tbsp chili powder
>1/2 tsp salt (optional; I usually leave it out, esp. if the tomatoes
> are not low-sodium)
>1/2 tsp turmeric
>1/4 tsp Italian seasoning
>
>In a 3-qt pan, combine tomatoes, onions, peppers, and garlic. Cook
>20-30 minutes or until onions are softened and translucent. Stir in
>kidney beans, chili beans, chili powder, salt (if used), turmeric, and
>Italian seasoning. Cook for 45 minutes, covered, stirring occasionally.
>
>Sprinkle with grated Parmesan cheese and serve with crackers. Makes
>8-10 servings. Freezes well.
>
>
>
>Or, if it just ain't chili without a dead animal in it :-)
>there's this recipe from Minnesota Twins coach Wayne Terwilliger (also
>from the Strib), which I've also made several times with just the
>turkey and enjoyed:
>
>Wayne Terwilliger's Chili
>
>1-1/2 lb ground turkey (not the stuff in the plastic tube)
>1 lg onion, chopped
>1 lg green pepper, seeded and chopped
>3 cloves garlic, finely chopped
>2 Tbsp oil or butter
>1 Tbsp Morton's Nature's Seasons seasoning blend (I usually use
> Mrs. Dash myself)
>1 28-oz can whole tomatoes
>1 15-1/2-oz can pinto beans
>1 15-1/2-oz can kidney beans
>Chili powder to taste
>24 oz tomato juice (more if desired)
>Pepper sauce (if desired)
>
>Brown the ground turkey, onion, green pepper, and garlic in a large
>skillet with the oil or butter. Add seasoning blend. In a large, deep
>pan, combine the turkey mixture and the whole tomatoes and beans,
>adding the liquid from the beans. Add chili powder to taste (2 Tbsp.
>is a good start) and tomato juice to desired thickness. Simmer for 2
>hours. Add several dashes of pepper sauce for more zip. Substitute 1/2
>pound of ground beef for part of the turkey for a more-traditional
>chili flavor. Makes 6-10 servings.