The FastDay Forum

[Tracieknits]

http://www.myrecipes.com/recipe/chili-w ... 001687650/

Originally 257 calories per serving, as published. Take out the 3 tablespoons of sugar for 17 calories, and the sour cream for 20 calories and that takes the recipe down to 220 calories per 1.25 cup serving, or 44 calories per 1/4 cup.

I made it without those two ingredients and it was fantastic without them. I did garnish with a tiny bit of fresh chives and fresh cilantro.

This was amazing! Now I *rarely* make anything as per the recipe without severe tweaks. I actually stuck to this one! The only change I made (other than omitting sugar and sour cream) was to add a third chili pepper in adobo sauce - but the chili was so spicey that it really didn't need it. We just really like spicy food.

It's a wonderful smokey/spicy/chocolatey chili that is like a cross between fantastic mole and traditional chili.

If you don't have unsweetened chocolate on hand, you can just use 2 more tablespoons of cocoa powder.

Tracieknits, thank you for the link. I love turkey chili but I was always skeptical of the calorie counts I calculated for my recipes so I omitted it as a fast day option. I will give this one a try with your modifications, but maybe sub my husband's hot sauce for the chipotles. Sometimes I dice up some green cabbage and put that in the bottom the bowl, and sprinkle a little shredded cheese over that and then ladle the chili in. Loads of crunch and fiber! Thanks again!


 

This all sounds good...for me without the turkey. I love these combinations of tastes...just wondering what to substitute since I don't think tofu would work here...Maybe I can use tofurky (not a misspelling, haha, just something that probably only American veggies eat sometimes).

Tompan, try crimini mushrooms, or any type of button mushroom in place of the turkey. I've worked from this recipe in the past:

http://www.foodreference.com/html/mushr ... -1609.html

It would definitely work as a fast day option, except I like it with cornbread!

[Tracieknits]

Hazel, if you can find canned chipotles in adobo sauce, there's no substitution, really. Even an excellent hot sauce isn't going to add quite the same depth of flavor. To get the proper "mole" quality, I think the chipotles and adobo sauce are really important, especially since there's so little chili powder in the recipe. But then I'm not a fan of ground turkey generally. I was so pleased this recipe covered up the taste of ground turkey and I'd be nervous of anything making the flavor more transparent. Maybe if you're going to use hot sauce, add some adobe seasoning and some extra chili powder?


Tom, I would probably use TVP instead of tofu, if you have a TVP that you feel is good leftover. There's only two of us in the house that eat chili, and neither one of us is fond of the texture of TVP in leftovers. Otherwise, I'd just add another can of beans (or two) and recalculate the calories.