Chili is truly a quintessential fall meal. It is often thought of as a heavy food, but it doesn't have to be. A few simple swaps can take your bowl of chili from calorie-laden to a lean, protein-packed choice....

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Chili is truly a quintessential fall meal. It is often thought of as a heavy food, but it doesn't have to be. A few simple swaps can take your bowl of chili from calorie-laden to a lean, protein-packed choice. Make these swaps and save up to 3,250 calories per batch (about 375 per serving).- <#image: /photos/>||||||Use less oil. Most chili recipes call for sauteing onions in oil at the beginning of the recipe. However, if you use a nonstick skillet, you can cut the amount of oil the recipe calls for in half, saving up to 120 calories.


Skip the sugar. If your chili recipe calls for tomato sauce or crushed tomatoes, make sure the store-bought item has "no sugar added." If you do not see sugar or a syrup of some sort listed, you will save up to 100 calories per recipe.Add more veggies. The more veggies you add to your chili, the more nutrient-rich and lower in calories it will be per serving. Try adding chopped bell peppers, carrots, celery or even mushrooms in place of some of the meat to save an average of 100 calories per serving and nearly 1,000 calories per pot.Stick to smart toppings. The toppings you choose can make or break your chili's healthy status. Instead of sour cream, use nonfat plain Greek yogurt to save 20 calories per tablespoon. Swap traditional corn chips for baked tortilla chips and save 40 calories and 7 g fat per serving. Last but not least, stick to 2 tbsp rather than a fourth of a cup of cheese per bowl and save 100 calories.

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