Real Recipes From Real Home Cooks ®

chunky low fat chili

Recipe by
Nor Mac
Northern, MA

I make chili quite often. I make all different types. I love making chili because you can use so many different ingredients. This chili has a kick to it. It isn’t overly spicy. I used ground chicken and very lean ground beef. It is delicious combined with black beans and pinto beans. I make a huge pot. I give some to my daughter, and I freeze the rest after a meal. My family loves my chili. I hope you do too. This recipe makes a very large pot. You may cut the recipe in half before making it. Enjoy!

yield 16 serving(s)
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For chunky low fat chili

  • 1 1/2 lb
    ground chicken
  • 1 lb
    90% lean ground beef
  • 4 Tbsp
    extra virgin olive oil or canola oil, divided
  • 1 lg
    sweet onion, chopped
  • 1 lg
    red bell pepper, chopped
  • 2 can
    crushed tomatoes (28 oz each)
  • 4 can
    rotel or other chopped tomatoes with green chiles (10 oz each)
  • 2 can
    crisp corn (i use delmonte, 11 oz each)
  • 1 can
    black beans, rinsed and drained (28 oz0
  • 2 can
    pinto beans, rinsed and drained (15 oz each)
  • 1 can
    tomato paste (6 oz)
  • 1/3
    cup tomato ketchup
  • 3 Tbsp
    chili powder
  • 1 Tbsp
    garlic powder
  • 1/2 tsp
    cayenne pepper
  • 1/2 tsp
    smoked paprika
  • 1 tsp
    onion powder
  • 2 Tbsp
    cumin powder
  • 3
    bay leaves, ground
  • 1 tsp
  • 2 tsp
    dried oregano
  • mexican cheese, for serving

How To Make chunky low fat chili

  • 1
    Brown ground chicken and ground beef in half the oil. Add to large pot after draining liquid off.
  • 2
    Fry onion and bell pepper in remaining oil until browned and softened. Add to pot with meat.
  • 3
    Add remaining ingredients to pot. Mix together well.
  • 4
    Cook on medium heat while stirring occasionally. Heat to boilng.
  • 5
    Reduce heat to low. Continue to simmer for approximately 1 hour. Stir occasionally to avoid burning on bottom of pan.
  • 6
    Remove from heat. Serve with Mexican cheese. The longer you cook the chili, and the longer it sits, the more the flavors will meld together.
  • 7
    Refrigerate or freeze leftovers after cooling.