Bariatric Friendly Beef Chili

     This is one of the first meals I learned to make when I was in the "soft food" phase of my post surgery diet.  Paul loves it also so thats a household win.  I love how its easy to pack up for meals for work.  Ill warn you this recipe is a big one so if you are eating for one I suggest that you prepare to freeze some leftovers.

Bariatric Friendly Beef Chili

Servings: 16 (3/4 Cup per serving)

Total Cooking/Baking Time: 1 hour plus time to brown beef

This Recipe is modified from the original found here.

Ingredients:

• 2 lbs 95% fat free ground chuck
• 2 tsp olive oil
• 1 medium onion, chopped
• 4 Tbsp minced garlic
• 2 cans (15 oz each) no-salt-added kidney beans (drained and rinsed)
• 2 cans (14 1/2 oz each) petite diced tomatoes
• 1 can (28 oz) tomato purée
• 1 can (28 oz) crushed tomatoes
• 1 Tbsp Worcestershire sauce 
• 3 Tbsp dark brown sugar substitute (only one I've found so far was Splenda)
• 3 Tbsp chili powder
• 1/3 cup ketchup
• 1 cup water

Directions:

1. In a pan, over medium-high heat, cook beef until slightly browned. I found that the beef turns out a little more tender when allowed to finish cooking in the chili.  
   
2. Drain beef and set aside. 
3. In a large stockpot, heat the oil over medium-high heat until hot. 
4. Add onion, and garlic and sauté until onion is softened, about 4 minutes. 
5. Add cooked beef and remaining ingredients and reduce heat to medium-low. 
   
6. Cook for 1 hour, stirring occasionally.

Nutritional Information:
Calories: 188
Fat: 2.9 grams
Carbs: 24.1 grams
Protein: 17.4 grams

Created using the MyFitnessPal App