Made with mushrooms instead of meat, a three tablespoon serving of this chili sauce is zero points on the Weight Watchers program! Perfect for a low fat chili-dog or to slop all over eggs for breakfast!
1 cup Fat-Free Low Sodium Beef Broth
3 Tbsp mild chili powder (Ancho)
1 Tbsp hot chili powder (Chimayo)
1/4 tsp salt
1 tsp olive oil
2 cloves garlic, minced
1 pound mushrooms, cleaned
1 medium onion, minced
2 Tbsp red bell pepper, minced
1 cup canned low-sodium tomato sauce
1 tsp dried oregano (use Mexican Oregano if you can find it)
1 tsp Ground cumin
Saute onions and peppers in 1 teaspoon olive oil. Chop mushrooms in food
processor and add to onions. Saute until dry and mushrooms start to brown.
Add remaining ingredients and simmer, stirring often, until thick.
Serving size is 3 Tablespoons.
The Johnson Family Cookbook