V-8 Chili Recipe By Campbell’s

    It’s starting to get cold outside, so it’s the perfect time to start making soup-like dishes.  Here is a low fat, low calorie, recipe from Campbell’s soup.  This is also a pretty easy, and cost affective dish to keep you on your budget.

V8® 7-Ingredient Chili From: Campbell’s Kitchen Prep: 10 minutes Cook: 25 minutes Serves: 6Ingredients:2 lb. ground turkey 1 large onion, chopped (about 1 cup) 2 tbsp. chili powder 1/2 tsp. ground cumin 3 1/2 cups V8® 100% Vegetable Juice (Regular or Low Sodium) 1 small green pepper, chopped (about 1/2 cup) 2 cans (about 15 ounces each) red kidney beans, rinsed and drained Directions: Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is well browned, stirring often.   Add the vegetable juice, pepper and beans to the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender. Serving Suggestion: Serve baked potatoes with sour cream and chives. For dessert serve fresh apple slices.    Nutrition Information: Calories 398, Total Fat 13g, Saturated Fat 4g, Cholesterol 119mg, Sodium 450mg, Total Carbohydrate 32g, Dietary Fiber 9g, Protein 37g, Vitamin A 40%DV, Vitamin C 49%DV, Calcium 9%DV, Iron 28%DVV8® 100% Vegetable Juice Low Sodium  Calories 398, Total Fat 13g, Saturated Fat 4g, Cholesterol 119mg, Sodium 252mg, Total Carbohydrate 32g, Dietary Fiber 9g, Protein 37g, Vitamin A 39%DV, Vitamin C 49%DV, Calcium 8%DV, Iron 27%DV

Campbell Soup Company Camden, NJ U.S.A. 08103-1701

     To make this recipe even lower in fat content; try using ground chicken breast in the place of the turkey meat.  This will fill you up, warm your stomach on cold days, and keep you thin for the sunny seasons yet to come.

Adria Ali

(CES, PES, CPT, BS)