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Feeding the Temple – LET’S MAKE CHILI

As the Holiday Parties are under way, we try to prepare for entertaining while we are running from one gathering to another, being entertained! To make your part of the prep for company easier and less stressful, you will find this Chili recipe to be simple and simply delicious. In addition, the fat grams are so easy on the body. We are using a packaged McCormick Chili, either the Fire Roasted Garlic or the Smoky BBQ Seasoning Mix. Remember to add your own touches to season to taste, but this will give you a great start!

You can make this truly festive if you serve it with Baked Tostito Scoops or (oh, my, don’t count the fat grams!) your favorite corn chips, Queso Dip and Guacamole. Recipes follow:



¼ cup stock or broth

2 large onions, coarsely chopped

4 cans whole tomatoes, with juice, chopped

½ cup tomato sauce

4 packages Chili mix

1 jumbo (64 oz.) can, or 4 regular sized cans (16 or 16 oz.) red kidney beans, drained and rinsed

  1. Sauté the onion until translucent
  2. Add the tomatoes and tomato sauce
  3. Stir in the seasonings from the chili packets, slowly, so there are no lumps
  4. Simmer, covered, for 45 minutes stirring occasionally
  5. Add the Kidney Beans, cover, simmer 45 minutes more, stirring occasionally
  6. Serve immediately

Approximately 10 grams of fat in the entire recipe of 14 cups chili.



½ onion, minced

½ green bell pepper, minced

1 package (2 lbs.) Low Fat Velveeta

2 cans Ro*tel® Diced Tomatoes and Green Chilies, reserve juice

  1. Place all ingredients in a microwave bowl, reserving the juice from the Rotel. Be sure to cover the bowl, leaving a bit of air space, otherwise your microwave will be splattered with cheese or the cover, if it does not have a vent, will get sucked into the bowl.
  2. Heat on High, in the microwave, for 5 minutes. All microwaves have different power and lose power as they age, therefore, use judgement for time.
  3. Stir well and if there are lumps of cheese, heat again for 3 minutes. Repeat until heated through with no lumps of cheese remaining.
  4. The onion and pepper will cook in the hot cheese.
  5. If the dip is too thick, add a bit of the reserved juice…bit by bit until it is the right consistency to cling to the chip without breaking it.

This dip is very good, too, when a dollop is placed on the top of the Easy Chili. You may also add a spoon of Sour Cream.



This may be considered “taking the easy way out,” but that’s what we’re trying to do.

Buy a packet or two of the Guacamole seasoning mix from the shelves above the vegetables in the produce department. Follow the directions and add to the appropriate amount of fresh avocados. Refrigerate for at least one to two hours. Season to taste, after stirring, with additional salsa or other favorites. Be sure to cover with aluminum foil or plastic wrap pressed into the guacamole, leaving no room for air to reach the avocado, since it will turn black if exposed. Any slight black can be removed or mixed into the whole guacamole bowl.


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