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  • The Low Fat Chick 12:06 am on October 14, 2012 Permalink | Reply
    Tags: , , chorizo, sour cream,   

    Spicy Chorizo Chili 

    Since I moved from the south to Stamford, CT, the weather is a little different. It is now officially fall and the crisp weather has arrived.  I do not remember wearing a coat so soon when in Georgia, but the mornings here are quite chilly, so I have already been wearing a coat.  When the weather gets chilly, I tend to get in the mood for chili.  This is my own recipe for chili, which I had tweaked for over a year, and finally believe I have developed the perfect recipe. The chili is spicy and since I am addicted to spicy foods, I cannot get enough. This dish keeps me warm and puts me in a cozy mood, which is why I so love this recipe. Don’t forget the sour cream and chives to balance the spice.

    Ingredients

    6 oz pork chorizo, case removed, crumbled
    1 small onion, chopped
    1 1/2 Tbsp garlic, minced
    1 28 oz can diced tomatoes
    2 celery stalks, finely chopped
    1 green bell pepper, chopped
    1 Tbsp red hot chili pepper, finely diced
    2 16 oz cans kidney beans, reduced sodium, drained
    1/2 cup dry red wine
    1 Tbsp Worcestershire sauce
    1 pinch salt
    2 Tbsp chili powder
    1/2 Tbsp dried oregano
    2 tsp cumin
    1 tsp cayenne pepper
    1 tsp paprika
    8 oz sour cream, fat free
    2 Tbsp chives, finely chopped

    Preparation

    Heat a skillet on medium-high heat. Sauté chorizo, onion and garlic till chorizo is brown and onion is soft. 3-5 minutes.

    Add chorizo mixture to slow cooker. Add the remaining ingredients, except sour cream and chives. Stir and cook on high for 5 hours.

    Serve each bowl of chili topped with sour cream and chives.

    Nutrition Facts

    Servings: 8
    Serving size: 1/8 of recipe (11.5 ounces).
    Calories 321.10

    % Daily Value
    Calories From Fat 87.39  27%
    Total Fat 9.79g  15%
    Saturated Fat  3.48g  17%

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  • The Low Fat Chick 12:43 pm on August 21, 2010 Permalink | Reply
    Tags: , , sour cream,   

    Freshly Baked Tortilla Chips and Sour Cream Bean Dip 

    There was a crazy thunderstorm last night in Atlanta, so I stayed in the house and did a little sewing. I made my mom a gift, which turned out great, and afterwards I wanted a quick snack. I am not a fan of bagged tortilla chips, as nothing tops freshly baked chips. It takes no time to make tortilla chips, as buying premade trans fat free corn tortillas cuts the time in half. Of course we need a yummy dip to go with the tortilla chips. I like my dips to have some thickness so using kidney beans gives you something to scoop onto your chips. The results? A great Friday night snack.

    The tortilla chips recipe makes 1 serving to go with a 3rd of the Sour Cream Bean Dip. So, you can make 3 batches of the tortilla chips to eat all the dip. Or, refrigerate the dip to serve on other nights, like I do.  Note: Most store bought salsas have a lot of sodium. If you use store bought salsa, eat this snack on a day where you have not previously eaten a lot of sodium, so you do not exceed your sodium intake for the day.

    Ingredients

    Tortilla Chips
    4 corn tortillas*
    Spray Canola Oil
    Salt, to taste

    Sour Cream Bean Dip
    1, 16 oz can reduced sodium kidney beans
    1/2 cup reduced fat sour cream
    1 cup hot salsa
    3 tablespoons 2% milk sharp cheddar cheese, shredded


    Preparation

    Preheat oven to 400°F. Lightly spray large baking sheet with canola oil.

    Lightly spray one side of each tortilla. Sprinkle with a pinch of salt.

    Stack tortillas and cut into 8 wedges.  Arrange on baking sheets. Bake until crisp for 8 to 10 minutes. Make sure you bake till crisp or the chips will be chewy.

    While the chips are baking, rinse the kidney beans with water in a strainer.

    In a bowl, combine kidney beans, sour cream, and salsa.

    Scoop a 3rd of the dip into a bowl, top with 1 tablespoon cheddar cheese. Heat in microwave or oven for a few minutes till cheese is melted.

    Serve with tortilla chips.  Save remaining dip for when you make additional batches of chips.

    *Use tortillas without trans fat. The label should show zero and the ingredients should not contain partially or hydrogenated oils.

    Tortilla Chips
    Servings: 1 serving
    Calories: About 160 (About 5 per chip)

    Sour Cream Bean Dip
    Servings: 3
    Calories: About 300.

     
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