Fat Free Tuna Chillie Recipes

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EASY LOW-FAT CHILI



Easy Low-Fat Chili image

"This zesty chili really hits the spot on cool fall days," confirms Janet Moore of Ogdensburg, New York.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 10

1 medium onion, chopped
1/4 cup chopped green pepper
2 cups water, divided
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) reduced-salt diced tomatoes, undrained
1 can (6 ounces) salt-free tomato paste
2 to 4 teaspoons chili powder
1 teaspoon salt, optional
1/2 teaspoon pepper

Steps:

  • In a large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, tomatoes and tomato paste. Stir in chili powder, salt if desired, pepper and remaining water; bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

TUNA CHILLI RISOTTO (LOW FAT)



Tuna Chilli Risotto (Low Fat) image

I use stock to sauté the onions because my DH cannot have fat in his diet - it works very well, maybe it is just a little quicker to soften if oil is used. UPDATE - As my DH is no longer on a fat free diet, I now use extra virgin olive oil instead of the stock to saute the onion/leek and rice.

Provided by Ninna

Categories     Tuna

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 cups arborio rice
4 cups chicken stock
370 g canned tuna, slices in spring water
1 onion, chopped finely (or 1 leek)
1/4 cup stock, extra (I now use 2 tbs extra virgin olive oil)
1 -2 teaspoon chili, minced
1 tablespoon lemon juice
1 lemon, zest of
3/4 cup frozen peas
parmesan cheese, so serve on the side (optional)

Steps:

  • Sauté onion or leek in pan with the extra stock (or olive oil) add chilli and rice and cook 1-2 minutes.
  • Using a medium size saucepan bring stock to the boil, then reduce heat and allow to simmer.
  • Add 1 cup of the simmering stock to the rice, onion mixture and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently.
  • Add peas, tuna and lemon juice & zest and stir into risotto, cook another minute or two to heat through.
  • Serve parmesan on the side.

Nutrition Facts : Calories 463.3, Fat 6.2, SaturatedFat 1.6, Cholesterol 46.3, Sodium 730.6, Carbohydrate 64.9, Fiber 3.3, Sugar 6.5, Protein 33.7

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