Soups, Stews and Chili

February 26, 2015

Skinny Recipe: Easy Chili

It’s National Chili Day! Thank goodness, because I’ve been craving comfort food with all this cold weather we’ve been having. This recipe for chili could not be any easier if you tried… hence the name: Easy Chili. The original version uses meatless crumbles for vegetarians. However, if you’re not a vegetarian, just substitute lean ground turkey.

Easy Chili

Photo courtesy of Flickr User Meal Makeover Moms

Makes 4 servings
Serving size:2 1/2 cups chili


16 oz – vegetarian meatless crumbles (or lean ground turkey)
1 cup – onion chopped
1 cup – green bell pepper chopped
1/2 cup – carrot, strips or slices
3 cloves – garlic minced
16 oz – tomato canned, crushed, no salt added
16 oz – tomato sauce, no salt added
16 oz – kidney beans
2 tbsp – chili powder
3/4 tsp – cumin
1/4 tsp – cayenne pepper
Optional: Top with plain Greek yogurt, which tastes just like sour cream, but is packed with protein.


Cook the meatless crumbles (or lean ground turkey) according to package directions. Chop onions, green peppers and garlic. Combine the rest of the ingredients in a large pot. Add crumbles (or meat) to chili sauce. Simmer for 30 minutes.

Tip: If you want your chili to taste even better, you can use a slow-cooker or you can make it a day in advance. Chili always tastes better when it has sat in the fridge overnight.

Nutrition Info:

360 Calories per serving
Fat per serving: 3.12 g

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October 2, 2014

Skinny Recipe: Santa Fe Veggie Chili

Break out your big pot or slow cooker and fix up a batch of this delicious, savory vegetarian chili! Not only are vegetarian options a nice change of pace, but they also take half as much time to prepare compared to meaty dishes. This chili is ready in under an hour (although it tastes best the next day, as does most chili), and packed with protein, fiber – and flavor!

Photo courtesy Flickr user Eunice


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May 11, 2012

Skinny Recipe: Raspberry Swirl Peach Soup

Makes 6 servings


3 pounds peaches, peeled, seeded, sliced
3/4 cup NutraSweet Spoonful divided
Mint sprigs
3 cups peach nectar
1 pint fresh or frozen, thawed raspberries
Freshly grated nutmeg

Copyright, 1999, The Barefoot Contessa Cookbook.


Process peaches, peach nectar and 1/3 to 1/2 cup NutraSweet Spoonful in blender or food processor until smooth; refrigerate until chilled.

Process raspberries in blender or food processor until smooth; strain and discard seeds. Stir 1/4 cup NutraSweet Spoonful into raspberry puree; refrigerate until chilled.

Spoon peach mixture into bowls; swirl raspberry mixture through soup, using 2 to 3 tablespoons raspberry puree for each bowl. Sprinkle lightly with nutmeg; garnish with mint.

GARNISH (if desired) 1/2 cup fruit to include mixed berries (strawberries, raspberries and blackberries).

Nutritional Information

Calories: 140
Protein: 1g
Carbohydrates: 36g
Saturated Fat: 0g

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