JAMIE DEEN CHILI RECIPE RECIPES

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JAMIE'S CHILI ( PAULA DEEN ) RECIPE - FOOD.COM



Jamie's Chili ( Paula Deen ) Recipe - Food.com image

Make and share this Jamie's Chili ( Paula Deen ) recipe from Food.com.

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb mixed ground beef or 1 lb sausage, browned and drained
1 medium onion, diced
1 green bell pepper, diced
2 cups chopped celery
2 (28 ounce) cans diced tomatoes
1 (28 ounce) can whole canned tomatoes
ground cumin
chili powder
1 (14 1/2 ounce) can pinto beans, drained and rinsed
1 (14 1/2 ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can kidney beans, drained and rinsed
1 (1 1/4 ounce) package chili seasoning mix
sour cream or chopped green onion, for garnish

Steps:

  • In a skillet brown ground beef and sausage, drain and set aside.
  • Spray large pot with nonstick cooking spray and heat over medium heat.
  • Add the onion, green pepper, and celery and saute briefly.
  • Stir in the diced and whole tomatoes.
  • Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender.
  • Add the beans, browned meat, and chili seasoning.
  • Partially cover, and let simmer for 4 hours.
  • Serve with Cheddar cheese, sour cream, and green onions.

Nutrition Facts : Calories 366.6, FatContent 9.9, SaturatedFatContent 3.6, CholesterolContent 38.6, SodiumContent 770.1, CarbohydrateContent 48.9, FiberContent 14.5, SugarContent 12.5, ProteinContent 23.9

LIGHTENED UP LOADED BAKED POTATO SOUP - SKINNYTASTE



Lightened Up Loaded Baked Potato Soup - Skinnytaste image

This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 5

Number Of Ingredients 9

2 medium russet potatoes (washed and dried)
1 small head of cauliflower   (3 1/2 cups or 16 ounces, stem removed cut into florets)
1 1/2 cups fat free chicken broth
1 1/2 cups 1% reduced-fat milk
salt and freshly cracked black pepper
1/2 cup light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives (divided)
3 slices bacon (cooked and crumbled (you can use turkey bacon if you prefer))

Steps:

  • Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400F for 1 hour or until tender. Cool. Peel potatoes.
  • Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot.
  • On medium heat, add chicken broth, milk, potatoes and bring to a boil.
  • Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
  • Remove from heat. Ladle 1 cup soup into each bowl.
  • Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Nutrition Facts : ServingSize 1 cup, Calories 200 kcal, CarbohydrateContent 23 g, ProteinContent 14 g, FatContent 7 g, SaturatedFatContent 3 g, CholesterolContent 17 mg, SodiumContent 323 mg, FiberContent 3.5 g, SugarContent 6 g

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LIGHTENED UP LOADED BAKED POTATO SOUP - SKINNYTASTE
This slimmed down version of a loaded baked potato soup has everything you love about a baked potato – sour cream, cheddar, bacon and chives, at a fraction of the calories!
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