Heavenly Chili Recipe - low fat, low sodium (adapted from original recipe)

My good friend, Mama Kelly, emailed me a low-sodium true chili con carne recipe a couple of weeks ago, and I made it this past weekend — with some changes to make it even healthier.

I changed the seasonings a bit since I’m not fond of cumin and wasn’t in the mood for anything too spicy (and didn’t have any no-sodium chili spices on hand anyway), so with what I had available and my sodium free items from Healthy Heart Market I created a very tasty version of the original recipe (and even my hubby said he liked it and would have it again if I made it, so this was definitely a success). I used the calories on all the packages to figure the totals and then divided by 4. One serving was ok for me, I wasn’t stuffed, but it did satisfy the hunger. My hubby had one serving, and then went and made himself dinner — he probably could have eaten at least two or three servings, but since I had everything portioned out in containers he didn’t have more then one portion so I could have the left overs later in the week.

My version:

  • 1 lb lean ground turkey (sauted till nearly done)
  • 1 small onion and few mushrooms
  • 6 cloves of garlic (diced and sauted using 0 calorie spray)

Once the above ingredients are cooked, mix together, added 1 can Eden organic no salt cannellini white kidney beans and 1 can Eden organic no salt diced tomatoes, mixed together and added seasonings (no salt). I used pepper, fresh oregano and chives (since I had those from my herb pots on the patio), I also add a spoonful of Worschire sauce (only 60 sodium).

Let simmer for about 30 minutes. Divide into four even portions. It tasted even better the next day.

Total calories: 1120; per serving (4) = 280 calories Total sodium: 600; per serving (4) = 150 sodium

It is very low in fat and high in protein.

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