BEFORE THE FACELIFT
Get your crockpot ready... it's time for a facelift!
16 ounces ground buffalo
1 medium red onion
1 can low sodium dark red kidney beans
1 can low sodium canned corn
2 cups low sodium chicken broth
2 tablespoons minced garlic
1 tablespoon crushed red pepper flakes
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 tablespoons black pepper
5 pieces sun-dried tomatoes
Dice the onion and cook them in a pan on medium-high heat until...
...they look browned like this!
Dice up the sun dried tomatoes.
Add all of the ingredients (including the onions and tomatoes) to the crock pot and mix. (Note: I drained the liquid from the corn but I did not drain the beans. The bean liquid adds good flavor, but with the corn liquid is too sweet and watery.)
Cover the crock pot. Cook on high for 2 hours, stirring every half hour. Then cook on low for 2 hours, stirring every half hour. Serve hot!
No change in Calories
2g more fat (+19%)
1g more saturated fat (+23%)
6mg less cholesterol (-11%)
1031mg less sodium (-83%)
4g less carbs (-13%)
No change in fiber
1g more protein (+2%)
Have I failed? It depends on what you want to concentrate on.
Sodium, cholesterol, and carbs have been lowered (which is a good thing for many people, especially if you're watching sodium!) but if your concern is fat, then maybe you're bothered by the 2 grams that are in my version.
In the end, make home-made chili as a treat for you and your family on cold, rainy days. It's fun to get creative in the kitchen, which is one of the main points of this blog. It takes a few hours in a crock pot to get all of the flavors out without using too much added sodium products, so if you don't have the time to wait, then Wendy's is definitely a smart choice!
The full seven-serving recipe can be found HERE. Keep the comments and e-mails coming!