the Lake Kitchen

Jill’s Guilt Free Chili Recipe

Makes 12 cups
This recipe with only 9 grams of fat per serving, with sour cream (I’m using Greek Yogurt) and cheese, rivals the store bought/ restaurant chili at 28 grams per serving. So dig in guilt free.

Ingredients

• 2 teaspoons olive oil
• 2 cups onions, medium dice
• 1 cup carrots, medium dice
• 2 pounds ground beef, 96/4
• 2 Tablespoons garlic
• 2 Tablespoons chili powder
• 1 ½ teaspoon cumin, ground
• 2, 28oz cans diced tomatoes
• 1, 15oz can tomato sauce
• ½ cup ketchup
• 2 Tablespoons balsamic vinegar
• 2 teaspoons smoked paprika
• ½-2 teaspoons chili flakes
• 1 teaspoon worcheshire sauce
• 1 teaspoon salt
• 1, 15 oz can kidney beans, rinsed and drained
• 1, 15.25 oz can corn, rinsed and drained
• low fat greek yogurt or sour cream
• 2% cheddar cheese, shredded

Directions

1. In a large pot over medium heat add olive oil, onions and carrots, sauté for about 5 minutes, stirring frequently.
2. Add ground beef and garlic and break up beef with the back of a spoon.
3. Stir in chili powder, cumin, tomatoes, tomato sauce, ketchup, vinegar, paprika, chili flakes, worcheshire sauce and salt. Bring to a light simmer and cook for 25 minutes, stirring occasionally.
4. Stir in beans and corn and keep low heat until ready to serve.
5. Serve with greek yogurt and cheese.

• Tags: cheese
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• chili
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• recipe
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• Sour cream