How to make a Low Calorie, High Flavor Chili.
You can also make this a vegan chili if you remove the Campbell’s Chunky Chili from the ingredients.
We added up all the calories of all the ingredients and the total was about 2500 calories for the entire crock pot of chili. I get about 14 large servings from the crock pot. Therefore, I estimate the calorie count of an individual serving to be just under 200 calories
Step 1: Saute the green pepper and sweet onion in 3 tablespoons of vegetable oil. Once they start to soften up, add about a tablespoon of chopped jalapeno peppers, ½ cup of water and 1 packet of the chili mix. Saute for a little longer letting all the ingredients mix and making sure the green peppers soften.
Step2: Add 2 tablespoons of the Fresh Salsa and the Boca Veggie Crumbles. Let this cook heating all the veggie crumples, If necessary you may need to add another ½ cup of water. Let simmer for 5 to 6 minutes.
Step 3: Add the Campbell’s chunky roadhouse chili with beans. (Note: This is the only source of meat for the chili, so if your looking for a vegan or vegetarian chili, you can skip this step. Next add the 2 cans of Bush chili beans in mild chili sauce (one kidney beans and one black beans). Let simmer until it comes back up to temperature.
Step 4: Add one or two cans of the regular kidney beans depending on your preference and another packet of chili mix. I added just one can, but if you like a lot of beans, then add two, lightly draining them, you want some of that kidney bean juice. Add 2 big squirts of ketchup and a few shakes of McCormick’s Chili Powder and let it come back up to a simmer.
Let it simmer in a crock pot for 2 hours. Add hot sauce to your taste, but ry it before you add hot sauce. It might be spicy enough already. When serving, I like to add a few cut up scallions and some taco cheese on my bowl.