Low-Calorie Vegetarian Chili Recipe : Tasty Dishes
Subscribe Now:
Watch More:
Vegetarian chili isn't necessarily as high in calories as you may have been thinking. Get a low-calorie vegetarian chili recipe with help from an expert with over 14 years of beauty industry experience in this free video clip.
Expert: Alina Z
Contact: AlinaZhealthCoach.com
Bio: Alina Z is a Certified Raw Food Chef and Detox Specialist that shows how to make healthy, delicious, quick, easy and on-budget meals.
Filmmaker: Michael Watkins
Series Description: Just because a recipe is healthy doesn't mean that it isn't also tasty. Learn how to prepare a wide variety of tasty recipes right at home with help from an expert with over 14 years of beauty industry experience in this free video series.
Keto Chili Recipe | Easy Low Carb NO BEAN Chili For The Keto Diet
This is THE BEST Keto Chili Recipe! It's easy to make, there's bacon in it, and it doesn't have any beans. Plus, you can make this low carb chili on your stove, or easily adapt it for your crockpot, or your instant pot!
My Cookbook:
Instagram:
-------------
Stuff I Used To Make Today's Keto Chili:
Beef Bone Broth:
Cheaper Food Scale:
My Food Scale:
Keto Tomato Sauce:
Diced Tomatoes and Green Chilies:
Hot Sauce:
Cumin:
Chili Powder:
Garlic Powder:
Tomato Paste:
--------------
Written Recipe:
This Keto Chili Recipe Makes About 10 Cups of Chili
Macros Per Cup:
310 Calories
21g Fat
8g Carbs
3g Fiber
5g NET CARBS
20g Protein
Texas Chili Recipe (Won over 30 Cookoffs!)
It's the perfect season for making authentic Texas chili, and this award-winning chili recipe has over 100 5-star reviews on the blog, as well as 30 readers who have won their own local chili cook-offs, using this tried and true Texas recipe.
Printable Recipe:
SUBSCRIBE NOW!:
This video is inspired by our Texas Brisket Chili blog post where we have a printable recipe and guide:
Knife Sharpener:
(This is an Amazon affiliate link and we earn a small commission by sharing our favorite kitchen tools with our readers. This helps us to continue making great videos and teaching cooking for free.)
Get Our Latest Recipes On Instagram:
We think this is the best Texas chili recipe and the internet seems to agree. In this recipe, we use the flat of a brisket for creating tender morsels of chili meat that doesn't come out tasting like pot roast.
This recipe is in the style of Texas barbecue restaurants and is a chili recipe with no beans.
It's a bit like a chile con carne recipe, but we slowly simmer these chunks of beef until they are one solid soup. In fact, you might find that using an immersion blender after the chili cooking gives you even more of a Texas quality chili. Just buzz it a few times to make it extra broken up and mixed well. :)
Ingredients Used:
• 4 slices thick cut bacon
• 3-4 lb. beef brisket, trimmed
• Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.
• 2 c. white onion, small diced (one large onion)
• 5 garlic cloves, pressed through a garlic press
• 1 T paprika
• 1 T. cumin powder
• 3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
• ½ t. dried thyme
• ½ t. chipotle chile powder
• ½ t. salt
• 1 quart beef broth
• ½ c. strong black coffee (you can save this from your morning coffee)
• 28 oz. can whole tomatoes, in juice
I have full step-by-step instructions on the blog and you can read lots of reviews by readers who have won chili cookoffs using this recipe, made this chili and modified the recipe, or even substituted smoked brisket.
We have additional award-winning recipes, a bestselling cookbook, and a FREE BRISKET SCHOOL at: UrbanCowgirlLife.com
Any questions or concerns about this authentic Texas chili recipe? Leave us a comment and we will get back to you asap! You can also use the contact tab on the recipe website.
Thanks, Sarah Penrod & Team
15-Minute Weeknight Chili | Kenji's Cooking Show
Donate to No Kid Hungry here:
Get my books (including The Food Lab and my new book, The Wok) here:
If you want a bean-free, Texas-style chile con carne, here's a video for that:
Here's a very complicated chili recipe (my Best Chili Ever):
Here's a pressure cooker chili recipe:
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like:
Here's the Easy Weeknight Chili recipe from my first book, The Food Lab:
EASY WEEKNIGHT GROUND BEEF CHILI
Adapted from The Food Lab
Sometimes even the best of us don’t feel like going all out. Here’s a much quicker weeknight chili that uses a few of the tricks learned from my Best Short-Rib Chili (page 259) and the 30-minute bean soup recipes (pages 196–200). I use ground beef here, which precludes real browning as an option, but a couple of smoky chipotle chiles added to the mix lend a similar sort of deep complex- ity. Serve the chili with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avo- cado, and/or chopped cilantro, along with corn chips or warmed tortillas.
SERVES 4 TO 6
4 tablespoons unsalted butter2 medium onions, grated on the large holes of a box grater (about 11⁄2 cups)2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons)1 teaspoon dried oreganoKosher salt2 chipotle chiles packed in adobo, finely chopped2 anchovy fillets, mashed to a paste with the back of a fork1⁄2 cup Chile Paste (page 259) or 1⁄4 cup chili powder1 tablespoon ground cumin1⁄2 cup tomato paste2 pounds boneless ground chuck One 28-ounce can whole tomatoes, drained and chopped into 1⁄2-inch piecesOne 15-ounce can red kidney beans, drained1 cup homemade or low-sodium canned chicken stock, or water2 to 3 tablespoons instant cornmeal (such as Maseca)2 tablespoons whiskey, vodka, or brandy (optional)Freshly ground black pepper Garnishes as desired (see the headnote)
1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring fre- quently until the onions are light golden brown, about 5 minutes. Add the chipotles, anchovies, chile paste, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogeneous, about 1 minute.
2. Add the ground beef and cook, using a wooden spoon to break up the beef into pieces and stirring frequently, until no longer pink (do not try to brown the beef ), about 5 minutes. Add the tomatoes, beans, stock, and cornmeal and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the flavors have developed and the chili is thickened, about 30 minutes.
3. Stir in the whiskey, if using. Serve with some or all of the suggested gar- nishes, along with corn chips or tortillas.
Recipe: Spicy Refried Pinto Beans (Oil Free, Fat Free, Vegan, Low Sodium)
It was kind of an accident how this one came together, but these turned out pretty darn tasty! Our favorite way to enjoy them is on tacos, but they would be great as a dip, in a salad or simply as a side dish. Read our blog post for the complete recipe & more:
Follow our Journey:
WEBSITE –
FACEBOOK –
INSTAGRAM –
PINTEREST –
TWITTER –
NOTE: We are not doctors, dietitians or nutrition experts. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. (Read more at
Recipes for Weightloss - Black Bean Chili - Vegan, Gluten Free, Oil Free, Low Calorie
Hello Foodies!
Welcome to another weightloss recipe that's high in fiber and protein but low in calories and fat. Black Beans are very easy to cook from scratch using a pressure cooked (Instant Pot), slow cooker or on the stove. Cooking your own is more economical and they taste so much better than canned. I do use canned beans in pinch for sure, you will always find then in my pantry. Let's get to the recipe.
3 cups dried Black Beans rinsed
9 cups water
1 large onion chopped - 2 cups
6 stalks of celery chopped
2 red bell peppers chopped
1 medium zucchini chopped
4 cloves garlic chopped
2 tbsp chili seasoning powder
1/2 can Ancho Chili peppers in Adobe Sauce chopped
1 - 28 oz can tomatoes, whole or chopped
3 cups frozen corn
3 large handfuls fresh spinach
1 handful chopped Cilantro
3 tsp sea salt
1. Rinse Black Beans and place in Instant Pot with 9 cups of water. Cook on high pressure for 45min.
2. In a large pot over medium heat sauté onions, celery, garlic and chili powder. Add water to keep from sticking. Cook several minutes until softened.
3. Add in Ancho Chili's and stir well.
4. Add the cooked black beans with the cooking water.
5. Add in canned tomatoes, peppers and zucchini.
6. Add in Spinach Cilantro and Sea salt.
7. Simmer until vegetables are tender.
If you want to use canned beans you will need 3 large cans rinsed and drained. You will need to add around 6 cups of water to the recipe also.
Caloric Breakdown for 1 cup of Chili
191Cal, .99g Fat, 37.36g Carbs, 11.14g Protein, 8.66g fiber
Caloric Breakdown of 1 cup Brown Rice with 1 cup Chili
385.94 cal, 1.57g fat, 78.52g carbs, 15.74g protein, 10.08g fiber
Enjoy and Be Well!
Jennifer ❤️