But there is no reason why I can’t do chili.
Though generally, I want to eat my chili with Fritos and a lot of cheese and sour cream…that’s not happening these days.
So how do I make a tasty chili and fixings that also comes in at under 450 calories? Here’s how I did it:
Black Bean Chili
1.25 cups dried black beans (soaked in water overnight)
1 16 oz can of tomato sauce (hopefully homemade one day)
1 white onion, diced
2 bell peppers, diced
2 cups vegetable broth (I now make my own)
seasonings to taste (I used salt, garlic powder, onion powder, paprika, cumin, oregano, thyme and cayenne pepper…basically, chili powder)
To make the chili, dump all the ingredients in a small crock pot. This recipe makes 5 servings, but can be easily doubled for a big batch in a standard-size crockpot. Cook on high until the beans are soft when bitten (6-8 hours).
5 medium russet potatoes or 3 large ones
1.5 tablespoons olive oil
Seasonings to taste (I used garlic salt, onion powder and paprika)
Preheat oven to 450 degrees. Scrub and chop potatoes (with peels still on), in chunks smaller than 1″. Place potato pieces on greased tray or casserole dish. Drizzle with olive oil and add seasonings. Stir until evenly coated. Bake 30-40 minutes until potatoes are soft when pierced, stirring every 10 minutes. This recipe makes 5 servings.
Serve chili over potatoes and top with shredded cheddar cheese and plain Greek yogurt, if desired. I topped mine with 1/3 cup shredded cheddar cheese and 2/5 cup nonfat Greek yogurt.
This meal’s nutrition facts (topped as I did):
27 grams protein
62 grams carbs
10 grams fiber
13 grams fat
Not bad for a filling football-watching meal that costs less than $2 a serving! And did I mention it’s delicious?