Quick Chili, Low Fat
- COOK
30 Mins - PREP
10 Mins - TOTAL
40 Mins
A very saucy and rich chili bursting with flavor. This is an open some cans and dump quick recipe. Wonderful recipe for a cold long day. The sauce ratio in my chili recipe is very important because I like lots of rich tomato-y sauce on my cracker. I eat my chili one cracker at a time, making sure to coat the cracker with sauce and then place some beans on top. I like that crisp dry cracker crunch in every bite. And you can't get that with a sauce that's watery.
| Nutritional Facts |    |
| Servings 8 | Serving Size 1 Cup |
 | | Calories | 198 |
| Fat | 2.5g |
| Carbohydrates | 34g |
| Protein | 9.4 |
| Fiber | 8.3g |
| Sugar | 5g |
| Sodium | 1304mg | | |
Ingredients
- 1 Tablespoon Olive Oil
- 1 Cup Chopped Onion
- 1 Garlic Clove, Minced
- 1 14oz can Diced Tomatoes
- 3 16oz Cans Chili Beans (Undrained & Unrinsed)
- 2 8oz Cans, No Salt Added, Tomato Sauce
- 1/2 Cup Coffee
- 1 Tablespoon Soy Sauce, Low Sodium
- 1 Teaspoon Sugar
- 1 Teaspoon Salt
- 1/4 Teaspoon Cumin
- 1 Tablespoon Chili Powder
Directions
In a 4 quart pot put olive oil, onions and garlic and saute on medium to high heat until they are tender and lightly browned.
Add tomatoes, beans, tomato sauce, coffee, soy sauce, sugar, salt, cumin and chili powder. Bring to a boil and then Simmer on med heat for 20 minutes.
