Made with mushrooms instead of meat. Perfect for a low fat chili-dog or to slop all over eggs for breakfast!
1 cup Fat-Free Low Sodium Beef Broth
3 T mild chili powder (Ancho)
1/4 t salt
1 t olive oil
2 cloves garlic, minced
1 pound mushrooms, cleaned
1 medium onion, minced
2 T red bell pepper, minced
1 cup canned low-sodium tomato sauce
1 t dried oregano (use Mexican Oregano if you can find it)
1 t Ground cumin
Saute onions and peppers in 1 t 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.
Makes 3 cups (48 T)
Serving size is 2 T.
Servings Per Recipe: 24
Amount Per Serving
Calories: 15.9
Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 109.6 mg
Total Carbs: 2.6 g
Dietary Fiber: 0.9 g
Protein: 1.1 g
13 cal - Made without oil. Saute onions, peppers, mushrooms all together.
The Johnson Family Cookbook