Chili con Queso Dip

1 (14.5 oz) can diced tomatoes undrained
1 (10 oz) can diced tomatoes with chiles undrained - like Rotel
1 tsp olive oil
1/2c chopped onion
2 garlic cloves, minced
1 (8 oz) block FF cream cheese, softened
1tsp chili powder
60z Velveeta-type cheese, cubed
Cilantro

Drain tomatoes and reserve 1/3c. liquid.
Saute onion and garlic in oil.
Add cream cheese, stir until melted.
Add tomatoes, liquid, and chili powder - bring to a boil.
Add Velveeta cubes, simmer until melted.
Remove from heat.
Garnish with cilantro if desired, serve immediately.

Crock Pot Brown Sugar Chili

1 lb. extra-lean ground beef

½ c. brown sugar
2 T. prepared mustard
1 medium sized onion, chopped
2 cans (14 oz. each) kidney or red beans
2 c. low-sodium tomato juice
½ t. salt
¼ t. pepper
1 t. chili powder

Brown ground beef and onion in a nonstick skillet over medium heat. Stir in brown sugar and mustard.
Combine all ingredients in slow cooker.
Cover. Cook on HIGH 2-3 hours. If possible, stir several times.

Makes 8 Servings, NI 240 Calories 4 g. Fiber 6 g. Fat

Lighter: sub ground turkey.

Cheesy Chili Mac

1 spray(s) cooking spray
2/3 pound(s) raw extra lean ground beef
2 medium onion(s), chopped
29 oz canned stewed tomatoes, Mexican-style (undrained)
2 1/2 cup(s) canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup(s) uncooked macaroni, elbow
31 oz canned pinto beans, drained and rinsed
1/2 cup(s) low-fat shredded cheddar cheese

Coat a large skillet with cooking spray.
Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.
Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes.
Spoon chili into bowls and sprinkle with cheese.
Yields about 1 cup of chili and 1 tablespoon of cheese per serving.

Lighter: sub ground turkey for ground beef

Cheaper: sub dry, reconstituted beans.

Turkey Chili

1 tsp canola oil
1 cup chopped onion
2 tbsp chili powder (or to taste)
1 tsp ground cumin
1/2 tsp ground cayenne pepper (optional)
1/2 tsp ground black pepper
1 pound ground turkey (93% lean)
15 oz can black beans
15 oz can pinto beans
15 oz can kidney beans
15 oz can reduced sodium beef broth
15 oz can diced tomato
2 - 8 oz cans tomato sauce
1/2 tsp worchestershire
1/2 tsp hot sauce (optional)
In a large skillet or dutch oven, saute onion in oil, add spices, add ground turkey and cook until browned.
Add remaining ingredients.
Bring to a boil then simmer for 30 minutes.

Serves 8.

Meghann's Taco Chili

This is my own low carb variation of Taco Soup - I estimate 1 cup is 15g carb. Woot!


1 lb ground turkey
2 large cans diced tomatoes, do not drain
1 can corn, drained
1 can black beans, drained and rinsed
1 packet taco seasoning
1 packet dry ranch seasoning

Brown turkey. Add taco seasoning, tomatoes, corn, black beans, stir. Add ranch seasoning. Bring to a boil, then reduce to simmer approximately 1 hour.

Top with shredded cheese and a dollop of sour cream. Serve with corn bread or taco chips on the side.

*Can also be done in crock pot - throw in pot in AM, cook on low 6-8 hours stirring as you can.

Gluten free: use recipes for ranch seasoning and taco seasoning to avoid allergens. Skip corn if need be. Serve with gluten free crackers for dipping.