Skinny Taco Chili (Crock-pot or Stove-top)
Ingredients
Ingredients for Chili:
- 1 pound extra lean ground beef or 99% fat-free ground turkey breast
- 1 (28 oz) can diced tomatoes or 2 (14.5-oz) cans diced tomatoes
- 1 (15-oz) can kidney beans, rinsed and drained
- 1 (15-oz) can black beans, rinsed and drained
- 1 (8-oz) can tomato sauce
- 1½ cups onion, chopped
- 1 cup frozen corn, defrosted
- 1 packet taco seasoning (1-ounce), I like Lawry’s Taco Seasonings or use your favorite
- 1 tablespoon cumin
- 1 tablespoon chili powder
Ingredients for Topping, Optional:
- Tomatoes, chopped
- Reduced-fat cheese, shredded or dairy-free cheese
- Corn tortillas, cut into pieces (look for gluten-free)
- Onions or scallions, chopped
Instructions
- For Crock-pot: Brown ground beef or turkey in a large nonstick pan. Drain any fat. Add browned meat to crock-pot. Mix in tomatoes, beans, tomato sauce, onions, corn, taco seasonings, cumin and chili. Cover and cook on low for 9 hours or on high for 5 hours.
- For Stove-top: Brown ground beef or turkey in a large nonstick pan. Drain any fat. Return meat to pan. Place onions in a microwave-safe bowl and cook in the microwave for 4 to 5 minutes, until soft. Add cooked onions to the pan of meat. Stir in remaining chili ingredients. Bring to a boil; reduce heat and simmer, uncovered for 25 minutes.
- This chili freezes great. Serve with optional toppings on the side and let everyone customize their own bowl, if desired.
Nutrition
Serving: 1cupCalories: 230kcalCarbohydrates: 36gProtein: 23gFat: 2gCholesterol: 35mgSodium: 856mgFiber: 9gSugar: 5gBlue Smart Points: 1Green Smart Points: 6Plus Points: 6