Eenie-Meenie-Chili-Beanie Low-Point Chili
(Or "Bootcamp Chili"-- take yer pick!)

(Makes about 20 cups-- fills a standard Dutch Oven)


6 cans of Chili Beans in Sauce (15 oz can-- I use Aldi’s (a discount chain) brand at $.29 per can!)

2 cans Crushed Tomatoes (28 oz)

12 oz cooked 90% lean Kroger Healthy lean ground beef (about 1 lb raw)

2 onions, chopped (2 cups or to taste)

chili powder to taste

salt, pepper to taste


Brown the beef and drain well. Combine with all the other ingredients and simmer uncovered until the onions are tender, stirring frequently (If you’re in a hurry, you can sautee the onions in a pan with nonstick spray, then combine with the other stuff and just warm it through, but the more you cook this stuff, the better it is.)

Serving size: 1 CUP has only 2 points !!

POINT CALCULATION:

The 6 cans of beans are 27 pts total (by the label—- if you use another brand of beans, total it up! My 6 cans are 2310 cal, 21 gms fat, 105 gms fiber, which is 27 points.

12 oz of Kroger’s Healthy lean ground beef is 12 pts (by Kroger’s nutrition label)—- be aware that standard "lean ground beef", by WW’s book, would be 5 pts for 3 oz, or 20 points for 12 oz! Kroger's is 90% lean, and it has soy added, so it has fewer points (less than most ground turkey!!)

Tomatoes, onions, spices are free.

Total pts: 39 for 20 cups = 2 pts per cup!

***WARNING-- USE IN WELL-VENTILATED AREA ONLY! HIGH BEAN CONTENT!!***

*a little hint: a pinch of baking soda in beans cuts down the gas content!

Wendy's Chili

2# ground beef (I use less)
1 29 oz can tomato sauce
1 29 oz can kidney beans (w/liquid)
1 29 oz can pinto beans (w/liquid)
1 medium onion diced (I use a BIG one!)
1/2 C diced green chili
1/4 C chopped celery (about 1 stalk)
3 medium tomatoes chopped
2t. cumin powder
3T. chili powder (I use a bit more - like it HOT)
1 1/2t. black pepper
2 t. salt
2 C water

Brown beef, drain off fat (I also rinse it in HOT water - just to help squeegee off the extra fat!), crumble into pea size pieces.

In a LARGE pot, combine beef with all remaining ingredients, simmer, stirring every 15 minutes for 2-3 hours.

It's easy and yummmy... also, if you can make it yourself you don't have the spend the $$ on it at Wendy's!!!!

Last count I had on it was 4 points for a cup and 6 points for a cup 'n a half. It's really good on a salad!! (or on a potato if you've got the points to spare!!)

From WW mag. jan/feb 1999
MEXICAN GREEN CHILI
1 1/2 lb lean top round, cubed
1 16 oz jar of salsa (tomatillo is good)
1 14 1/2 can Mexican style stwed tomatoes, chopped, and undrained
1 14 1/2 can fat-free beef broth
2 4.5 oz cans of chopped green chiles
1 cup choped onion
2 t ground cumin
1 t freshly gound pepper
2 t bottled minced garlic
2 t chili oil
Combine all ingredients in crockpot, stir well, cover and cook for 8 hours on low.
9 1 cup servings at 3 points each

This came from the WW 2000 Planner

20MIN. CHILI

1 16oz can chili hot beans undrained

1 15 oz can black beans rinsed and drained

1 141/2 can Mexican-style stewed tomatos. undrained.

1 cup. frozen whole kernal corn

1/2 c. chunky salsa

2 tsp chili powder

1 TBL ground cumin

1 green or red pepper coarsely chopped

(1cup) 1/4 c. nonfat sour cream

1/4c. shredded reduced-fat cheddar cheese

1. combine first 8 ingredients in a large saucepan, cover. Bring to a boil.. Reduce hear, simmer 10 min stirring occasionally

2. Ladle chili into individual bowls top each serving with 1 TBL sour cream and 1 TBL of cheese.

serves 4(1.5 cups per serving)

4 points.

* Exported from MasterCook *

Mexican Black-Bean Chili

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : International Nov/ Dec '97
Soups/Stews/Chowders

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup diced onion
1 cup diced green bell pepper
1 pound ground chuck
1 1/2 cups no-salt-added beef broth
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
3 garlic cloves -- crushed
2 (14.5-ounce) cans no-salt-added diced tomatoes -- undrained
2 (15-ounce) cans black beans -- drained
6 tablespoons fat-free sour cream
6 tablespoons chopped fresh cilantro

Place a large nonstick skillet over medium-high heat until hot. Add first
3 ingredients; cook until browned, stirring to crumble. Drain well; return
meat mixture to pan. Add broth and next 8 ingredients (broth through
beans); bring to a boil. Reduce heat; simmer 15 minutes or until slightly
thick, stirring occasionally.
Ladle chili into soup bowls; top with sour cream and cilantro.

Serving Size: 1 1/2 cups chili, 1 tablespoon sour cream, and 1 tablespoon
cilantro

Cuisine:
"Mexican"
Source:
"Cooking Light, November/December 1997, p.210"
Copyright:
"© Cooking Light"
T(Cooking Time):
"0:19"

- - - - - - - - - - - - - - - - - - -

Per serving: 371 Calories (kcal); 15g Total Fat; (35% calories from fat); 28g Protein; 32g Carbohydrate; 54mg Cholesterol; 714mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 3256 4006 0 0 0 0 0 620 20120 578 0 0

* Exported from MasterCook *

California 3-Bean Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 cup onion -- chopped
1 green bell pepper -- coarsely chopped
1/2 cup red wine
14 1/2 oz canned tomatoes -- broken up
15 oz black beans -- drained and rinsed
15 oz red kidney beans -- drained and rinsed
15 oz canned pinto beans -- drained and rinsed
4 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon seasoned pepper
2 teaspoons sugar
1/2 teaspoon salt

Heat oil in large saucepan over mmedium-high heat. Add onion and green
pepper, cook 5 minutes, stirring often. Stir in remaining ingredients.
Reduce heat and simmer 20 minutes, stirring occasionally.


Description:
"WW Points = 8.5"
Yield:
"6 cups"

- - - - - - - - - - - - - - - - - - -

Per serving: 634 Calories (kcal); 7g Total Fat; (9% calories from fat); 26g fiber; 36g Protein; 108g Carbohydrate; 0mg Cholesterol; 618mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Cincinnati Chili

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp peanut oil
1 lb ground pork
1 lb hamburger
4 yellow onions -- peeled and chopped
6 cloves garlic -- peeled and finely chopped
1 tbsp cumin seed -- whole
4 tbsp hot chili powder -- commercial
3 whole bay leaves
2 tsp cinnamon
2 tsp allspice
2 tsp Tabasco sauce
4 tbsp cocoa powder
2 tbsp Worcestershire sauce
4 tbsp white vinegar
28 ounces tomatoes -- canned
1 tbsp oregano
2 lb kidney beans -- soaked and cooked till tender
salt to taste

Heat a 12-quart heavy stockpot and add the oil. Saute the pork,
hamburger, onions, garlic, cumin seeds, chili powder, and bay leaves until
the meat is barely browned and the onions clear. Drain the
fat and discard.

Add the remaining ingredients, including the beans, and bring to a simmer.
Cook, covered, for 1 1/2 hrs or until the beans are very tender. You may
need to add water to this dish as it cooks.

Serving methods:
"two way" = served on spaghetti
"three way" = the above plus grated Cheddar cheese
"four way" = same but also add chopped yellow onions


Description:
"WW Points = 8"

- - - - - - - - - - - - - - - - - - -

Per serving: 535 Calories (kcal); 17g Total Fat; (27% calories from fat); 22g fiber; 31g Protein; 69g Carbohydrate; 42mg Cholesterol; 264mg Sodium
Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

This is from the Jan./Feb. 99 Weight Watchers magazine. I will include the substitutions that I made at the bottom of the recipe.

1 1/2 pounds lean top round steak, cut into 1-inch pieces
1 (16 oz) jar tomatillo salsa (such as Jardine's)
1 (14 1/2 oz) can Mexican-style stewed tomatoes with garlic, cumin, and jalapenos, undrained and chopped
1 (14 1/2 oz) can fat-free beef broth
2 (4.5 oz) cans chopped green chiles, undrained
1 cup chopped onion
2 t. ground cumin
1 t. freshly ground pepper
2 t. bottled minced garlic
2 t. chili oil

Combine all ingredients in a crockpot and stir well. Cover; cook on low heat for 8 hours. Serves 9 (1 cup servings)

Points: 3

My substitutions:

I added two cans of black beans because I've been trying to boost my fiber intake

I ALWAYS use real garlic, never bottled!

I couldn't find chili oil in the grocery store, and didn't substitute another kind

I couldn't find Jardine's salsa, and instead used a jar of Pace's new Chipolte Pepper salsa, which has a kind of smokey flavor and worked really well in this recipe

I invented a great low-point vegetarian chili! Sautee 1 cup sliced onions (1 point) in non-stick pot. Add a bag of vegetarian crumble (9 points for the whole bag), add a cup of shredded carrots (1 point), 2 cans tomato sauce, 2 tablespoons tomato paste, LOTS of garlic, chili powder, black pepper. This makes a mild chili but you can heat it up by adding chili peppers, jalapeno peppers, etc.
Serve on top of macaroni with shredded cheddar cheese on top.
You can also make this with lean ground beef or ground turkey and calculate points accordingly.
You can add your own variations such as, salsa, more veggies, adding beans, different spices, etc.

[This message has been edited by LuvMyGirl (edited 12-28-2000).]

[This message has been edited by LuvMyGirl (edited 12-28-2000).]

~~~~~Skinny Chili~~~~~
46 oz V8 Juice or Tomato Juice
1 Large can Tomatoes-Diced
2 Large Chopped Onions
3 or 4 Ribs Celery-Chopped
1/2 Green Pepper-Chopped
1/2 Teas Cumin
1/2 Teas Paprika
1/2 Teas Oregano
1/2 Teas Basil
1/8 Teas Cayenne
1 Tbls Chili Powder
1/4 Teas Pepper
Salt-Your preferrence
10 oz Ground Turkey
1 can Bean Sprouts-Chopped
Brown Ground turkey with onion, celery and green peppers. Actually, I sprinkle the ground turkey with all the seasonings as I brown it. I saute this until onions are clear and turkey is brown but not crisp. There shouldn't be any grease to worry with.
Mix this with the tomatoes,tomato juice and bean sprouts and cook until the bean sprouts are tender. Of course this is always better the next day after being cooled and refrigerated overnight.
This is an old WW recipe. The only ingredient with points is the turkey and I guess how much turkey I get with each serving as I eat it. I usually make a very large pot of this and freeze several bags. I've been measuring meat on my little scale for a long time so I feel fairly accurate. If you have a favorite way of making chili, use these ingredients and your way of preparation. We love it at my house with fat free crackers.

1.5 lbs lean boneless beef, cubed
14 oz. can tomatoes, mashed
14 oz. can kidney beans, w/juice
1.5 cups chopped onion
1 tbsp. chili powder
1/4 tsp. (ea) garlic powder, pepper, oregano & sugar

Brown meat under broiler. Drain any juice into a small roaster. Turn meat and brown the other side. Transfer to roaster.

Mix remaining ingredients in bowl. Pour over meat. Stir. Cover. Bake at 325 F for 2-2.5 hrs until meat is tender. Enjoy!


Nutritional Information
1 cup/250 mL serving contains:
203 calories
44 mg cholesterol
304 mg sodium
4 g fat

I've made this recipe a number of times and it's a clone to getting the chili from Wendy's. I got it from: (http://www.topsecretrecipes.com).

Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.

2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.

Tidbits

For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months.

I found a couple.

1 - Point Hearty Chili

From the kitchen of TEXQUILTER

Estimated POINTS® Per Serving | 1
Servings | 20

Soups | Community built RECIPE

Ingredients


10 oz. extra-lean ground turkey 1 med. onion, chopped 2 -28 oz cans diced tomatoes 2 ea. zucchini & yellow squash, diced 1 - 15 oz. can black beans, rinsed & drained 2 - 15 oz. cans FF reduced sodium beef broth 4 celery stalks, diced 2 green bell peppers, diced 1(1.25 oz.) pkg dry chili or taco seasoning

Instructions


Brown turkey & onions. Add remaining ingredients. Bring to simmer until veggies are tender (about 20 minutes).

1 Point Hearty Chili

From the kitchen of ENVCHEMIST

Estimated POINTS® Per Serving | 1
Servings | 10

Main Meals | Community built RECIPE

Ingredients


10 ounces extra-lean ground turkey breast 1 medium onion, diced 2 (28-ounce) cans diced tomatoes 2 medium zucchini, diced 2 medium yellow squash, diced 1 (15-ounce) can black beans, rinsed and drained 2 (15-ounce) cans fat-free, reduced-sodium beef broth 4 celery stalks, diced 2 green bell peppers, diced 1 (1 1/4-ounce) package dry chili seasoning

Instructions


1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and onion and saute' until browned, about 5 minutes. 2. Transfer the browned turkey and onion mixture to a large soup pot and add the tomatoes, zucchini, squash, beans, broth, celery, bell peppers, and chili seasoning. Bring to a simmer over medium heat. Continue to simmer until the vegetables are tender, about 30 minutes. Per serving (1 cup): 78 calories, 1 g fat, 3 g fiber POINTS: 1

Special Notes


1 point per cup of chili! Not sure of the servings--I estimated 10. Not my recipe but I thought I'd pass it on! A food processor is almost a must!

I spent a little time and lightened up my old chili recipe and I love it, 1 cup with a low fat high fiber bun makes a great dinner for only 4.36 points and if I am really hungry I can have 2 cups. I have shared this with several friends and they all love it too.

Quick and Light Chili


7 cups black beans rinsed

2 cans low sodium beef broth

4 - 28 ounce cans (3cups per can) tomatos

3 cups diced onion

1 large diced green pepper

2 large cloves garlic, minced

2 pounds (6 cups cooked) extra lean ground beef

1 Tbls olive oil

2 tsp sugar

2 tsp ancho chili powder (more if you like stronger chili flavor)

1 tsp chili powder (more if you like it hotter)

1 tsp cumin

Saute the onions and green peppers and garlic in the Tablespoon of oil until translucent. Set aside. Brown the ground beef in the same pan and place in a large pot. Put the onions, green pepper mixture in a food processor or blender and add some juice from the canned tomatos and blend until fairly smooth. (this helps thicken the chili) Process the rest of the tomatos until they are blended to a sauce like consistency or leave them as chunky as you like them.

Add to the pot with the meat add the sugar and the spices along with the black beans and the beef broth simmer for 2-5 hours. There is plenty here to freeze for another meal for your family.

total cups = 30.5 cups

total points = 71 divided by 30 = 2.36 points per 1 cup serving