Low Fat Chili

  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 1:15 h

The fall is here, and in the northwest the evenings are getting colder.  This low fat chili is really easy to make, and comes together pretty quick.  It is a great option if you are hosting a dinner.  Serve it with rice, avocados, cilantro, and jalapenos.  Or just have it the way it is. Enjoy!

Estimated Cost Per Serving: $1.35


  • 1 Small Onion, diced
  • 4 Cloves of Garlic, minced
  • 2 Cups of Vegetable Broth
  • 15oz Can of Fire Roasted Tomatoes
  • 6oz Can of Tomato Paste
  • 4 Tablespoons of Chili Powder
  • 1 Cup of Mexican Beer
  • 1 Teaspoon of Apple Cider Vinegar
  • 1 Teaspoon of Ground Cumin
  • 1/2 Teaspoon of Ground Coriander
  • 1/2 Teaspoon of Oregano
  • 1/4 Teaspoon of Black Pepper
  • 3 Dried Chile Peppers
  • 15oz Can of Kidney Beans, rinsed and drained
  • 15oz Can of Black Beans, rinsed and drained
  • 3 Tablespoons of Lime Juice


Step 1

In a large non stick or oiled sauce pan, cook onions and garlic.

Step 2

Add all remaining ingredients except the beans and simmer for 45 minutes.

Step 3

Add beans and simmer 15 minutes more.

Plant based food, micro brews, punk rock, and running are what I am about.

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