5 Spicy Dishes Featuring Chili Powder Under 400 Calories

 

Chicken Dalcha Recipe | Low-Calorie Chicken Dalcha | Hyderabadi Chicken Dalcha | Hyderabadi Recipe

Video taken from the channel: JOOS Food


 

Healthy Chilli Con Carne Recipe Made with Turkey Recipes by Warren Nash

Video taken from the channel: Warren Nash


 

5 Philly Cheesesteaks DESTROYED (8,700 Calories)

Video taken from the channel: Matt Stonie


 

The Original Chinese Salt and Chilli Spice Mix

Video taken from the channel: UK Chinese Takeaway Recipes by Alex Wilkie


 

Wendy’s Jalapeno Fresco Spicy Chicken Sandwich Recipe Remake | HellthyJunkFood

Video taken from the channel: HellthyJunkFood


 

Chilli Con Carne Recipe Easy Mexican favourite Recipes by Warren Nash

Video taken from the channel: Warren Nash


 

Cajun Food | Basics with Babish (feat. Isaac Toups)

Video taken from the channel: Binging with Babish


5 Spicy Dishes Featuring Chili Powder Under 400 Calories September 19, 2017 / jeanettehorton Chili powder is an easy way to sprinkle flavor atop any dish — from eggs to burgers and burrito bowls. Spicy Slow-Cooked Chili Haiku: “Halved the recipe. And it fed 4 perfectly. Glad I skipped ‘cook’s note.'” So I followed the recipe halving it and upon coming home from work to the wafting wonderful aroma of chili despite it being a sticky hot summer day (I’ll make chili.

Making these 50 skinny dinner recipes under 400 calories a part of your evenings for the next 30 days will help you do just that. You won’t need to put in any additional effort at all! We’ve done the work for you! These skinny dinners under 400 calories just might change your life. 50 Skinny Dinner Recipes Under 400 Calories.

Turkey Thigh and Hominy Chili Recipe This chili is hearty, spicy and full of flavor–everything a great chili recipe should be. Using turkey thighs and lots of garlic gives this chili a great taste without a lot of fat, while the addition of hominy gives it a thick, chunky consistency. Chili Recipes Under 300 Calories. CALORIC RATIO PYRAMID™ This graphic shows you what percentage of the calories in a food come from carbohydrates, fats, proteins, and alcohol.

If you are trying to achieve a specific distribution of calories, such as the 40/30/30 distribution of the Zone™ diet, or the more traditional 60/30/10 distribution, the Caloric Ratio Pyramid™ will show you how recipes, meal. Spicy Shredded Chicken. I love Mexican food, but not the high calorie count that often comes with it. This easy dish is healthy, delicious and a definite crowd pleaser!

I like to serve the chicken with warm tortillas, rice, beans and salsa. For an equally awesome dish, you can substitute beef or pork for the chicken. Sometimes a salad just won’t do. Fill up on these tasty lower-calorie dinners that are surprisingly hearty and on the table in 45 minutes or less.

Sidestep ho-hum chicken with this scrumptious recipe. Fresh arugula gives it a peppery kick, while tangy. Nutrition: 400 calories, 18 g fat (7.5 g saturated fat), 370 mg sodium, 18 g carbs, 3 g fiber, 7 g sugar, 43 g protein (calculated with a serving of pork from Carnitas Bowls, 1 cup low-fat cheddar cheese, 2 peppers per serving).

Traditional versions of this dish can tip the scales at nearly 1,000 calories and 30g sat fat per serving. This makeover cuts that by more than two-thirds and still has plenty of marinara, melty cheese, and crispy baked eggplant. Ghost Pepper Powder3.5 Oz, Smoked, Hottest & Spicy chilli powder (SMOKED BHUT JOLOKIA POWDER) Organically Grown 3.5 Oz 4.5 out of 5 stars 79 $15.99 $ 15. 99 ($4.57/Ounce).

List of related literature:

In large bowl, mix shredded chicken, tomatoes and jalapeño chiles with their liquid, sour cream, Each serving: About 445 calories, 29g protein, 38g carbohydrate, and chili powder.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Spices are all very low in calories.

“Prescription for Dietary Wellness: Using Foods to Heal” by Phyllis A. Balch CNC
from Prescription for Dietary Wellness: Using Foods to Heal
by Phyllis A. Balch CNC
Penguin Publishing Group, 2003

If you were to eat 6 cups of cooked chili, you would be consuming 1,720 calories in one meal—

“The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes” by Kristina Carrillo-Bucaram
from The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes
by Kristina Carrillo-Bucaram
HMH Books, 2016

This low-calorie high-protein chili is packed with healthy fiber, plus it’s quick and easy to prepare.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

This green or red chilli sauce adds spice to a meal but not many calories.

“The 17 Day Diet Breakthrough Edition” by Dr Mike Moreno
from The 17 Day Diet Breakthrough Edition
by Dr Mike Moreno
Simon & Schuster UK, 2014

Be sure to check the label because some chili powders are made from chiles alone and don’t include the additional spices, which we like in this dish.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Cook on low for 8 to 10 teaspoons chili powder; 1 teaspoon cumin; 1 hours.

“Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School” by Jill Castle, Maryann Jacobsen
from Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School
by Jill Castle, Maryann Jacobsen
Wiley, 2013

If you want this dish to be spicy, use “medium” or “hot” chili powder.

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

You can make this chili with ingredients already in your pantry, either as a standalone meal or part of a cookout.

“The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless” by Heather Dubrow, Terry Dubrow, MD, FACS
from The Dubrow Diet: Interval Eating to Lose Weight and Feel Ageless
by Heather Dubrow, Terry Dubrow, MD, FACS
Bird Street Books, 2018

The chili sauces made from chili peppers (the ones designated as “Hot chili sauces”) usually contain only about one-fifth as many calories as the mild sauces made from tomato puree.

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • One of these philly cheezstacks..and my lunch is finished…this is like my 5 lunches or 5time meal…��������…but love matt stonie..

  • Chop onions and chop clothed garlics
    Put them in my frying pan and leave them to heat for 7 minutes
    Add my minced meat inside and leave it t heat for 12 minutes
    Add my cinnamon chilli powder an

  • Ladies and gents, this rillones description is pure obfuscation!! There’s something else going on here and it’s elusive. Clever Isaac Toups being tricksy. There has to be something else he puts in this to activate the syrupization. I basically have red wine-brasied pork belly in my oven right now. It’s been going for over an hour. I think he wants you to buy his cookbook…and I will:)

  • My mom loved my gumbo, so I’d make it every time I came over. Me being me, I decided to make a big batch of roux so I wouldn’t have to do it every time. Next time I was by, I went to grab the jar of roux. Wasn’t there. I asked my mom. She says, “You mean that jar of mud you left here?” She threw it away. No more gumbo for Mama. /;)

  • LOOOL HOW MUCH WENDYS PAID YOU TO DO THIS!? ITS SO OBVIOUS THAT YOU DO THIS ONLY FOR MONEY WETHER PEOPLE LIKE IT OR NOT YOU SHOULD DECLARE THAT NOOB LEL!! TROLOL

  • I can’t find a good smoked sausage in Oklahoma, so I have my mama mail it from home (literal Cajun country). I grew up knowing what the trinity was…both in the kitchen and ccd �� Also, I always joke that us Cajuns cook the whole dinner in one pot..not including the rice cooker. My okie friends use potatoes like we use rice..The starch of all dishes lol

  • Fun fact: the term Cajun comes from the Acadian French who were forced out of Acadia (now Nova Scotia) and into Louisiana by the British in the 1700s. The Americans in Louisiana refered to them as Cajuns, an Americanization of the French prononciation.

  • i always lmao when i see ‘real buttermilk’ or ‘real mayonnaise’ in these videos… is american food so fake that they have to write ‘real’ on it?!?! so weird!

  • Ya know…this phones screen was on 15% brightness and at a 40°rearward angle, I could have sworn I saw a woman standing between both guys on screen for a second… I saw details in her face and was sort of tapered to a flat chin, abit of a heavy brow and pleasantly big,almond shaped,light brown eyes,a slightly pointy, proportionate to her other facial features nose, and long dark parted hair growing out in like ringlets and fair skin, she was smiling…but no, i apparently i didn’t…that is really,really weird…im not used to seeing such detail in my not seeing thing right, it didnt look like a hallucination either…its like catching a “ghost ” in a photograph with people,is portraid… A head Above the picture subjects shoulders, body behind the main bodies and in shadow…and then i replayed the video and there was only the guys. I guess it’s as good of a time as any to be losing my mind.

  • I’ve made their spicy chicken sandwich before and it came out ok. Yours looks amazing and better than Wendy’s! TFS & y’all have a great weekend:D

  • Ladies and gents, this rillones description is pure obfuscation!! There’s something else going on here and it’s elusive. Clever Isaac Toups being tricksy. There has to be something else he puts in this to activate the syrupization. I basically have red wine-brasied pork belly in my oven right now. It’s been going for over an hour. I think he wants you to buy his cookbook…and I will:)

  • Dude. Why am I watching this when my fridge is empty and all the restaurants in my area are closed for Covid? If you can’t finish one, hit me up!

  • As someone who has hurt their hand in the kitchen in a similar fashion to 2:50 (it was a mug and I needed a tendon reattached), that gave me flashbacks.

  • Sorry to say but what your cooking is Texas chili beans not a mexican food so what i know chile con carne is made of beef steak tomatoes chile peppers garlic Cummins salt and pepper

  • My philosophy on cooking is the same as Isaac’s. I dont think ive measured a day in my life. Just add stuff until it tastes good yknow?

  • Me and my Uncle Al (R.I.P) big guy used too eat 4 philly stakes at once not hard
    We would hit up Philips (best philly cheesestakes ) Pat’s, Gino’s,and Tony Luke’s extra wiz with. I was 20 years old living with him and my Aunt and me and my Uncle Kept yelling at my Aunt about shrinking our cloths in the dryer, come too find out we were putting 10lb a month on lol we found out from a doctor visit I had once a month because I was ran over by a drunk driver 1 year prior so I had to see a doctor for a year every month. It was so funny,doctor said he had never seen anything like that before me and my Uncle Al looked at Aunt Terry and all three of us started to crack up and apologizing to Aunt Terry for saying she was shrinking our cloths. I was 260 lb, im 38 now and weigh 220 I was at 190 after loosing the weight a few years later we never stopped eating the cheesestakes, Aug 28th my Uncle would have been 51 ill be going too Phillips on that day too house a few cheesestakes in honor of
    Big Al the Duke of South West Philly 215
    R.I.P Uncle Al thanks for all that you have done for me and turning me into the man I em today. Irish too the bone and mean as all hell you were

  • I just came here to tell y’all that I decided to make this crap and I just gotta say that I shouldn’t have. Not because it tastes bad but because I have spent 4 of the most best smelling hours I have to endure in my life while not being able to eat it before it’s done.b

  • All good ingredients. I suggest you add more chili powder. Be generous. Remember use a chili powder like this one which is big on flavor not on heat. Control your heat with red Cayenne powder or other chili pepper. https://www.amazon.com/gp/product/B00N19D7X4/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1

  • hey internet. I really love to try isaacs gumbo. However I never was a great fan of sellery. Does anybody know if there is anything I can use as substitute?

  • Go in full time fam! The business! Haven’t been able to stop watching and creating with you. 907 loves you! Mixcloud.com/thirdeyezoo enjoy the beats.

  • Where exactly do those 1740 calories per sub come from? You’d have to be basically cooking every party of the food in pure lard. There just aren’t enough carbs, protein and fat in actual visible product.

  • Ok this collaboration is awesome. Like big bro Babish and lil bro Babish. Ok and gotta day never measuring ingredients is how U know ur a great cook cOs ur in connection with all ur ancestors that whisper to u as ur adding ingredients “enough child!” and that when u know to stop. Saw that joke earlier tho not originally mine it just spoke to me Lmaooo

  • JP, mad props to you, Julia and your entire crew for getting the videos up every Sunday at 9am while, presumably, being hung over as balls. (;

  • The bun is a red pepper bun I used to work at Wendy’s when this first came out my store was one of the tester stores but yea the buns red pepper

  • Although San Antonio Texas was part of Mexico in the 19th Century when this dish was created, we do not consider this dish to be part of Mexican cuisine. It’s representative of Tex-Mex cuisine but that doesn’t mean you find this very often here in Mexico (maybe it is only common in Mexican states neighboring Texas). But in the rest of Mexico it is extremely rare you can find it. The same applies to Burritos, Nachos and Fajitas.

  • You need to understand man that there’s a lot of people around the world are. Really hungry and you just wasting all this food challenge and money wow

  • This episode is always a “go back” for me for good memories.

    Cold Oklahoma November, I decided I wanted some gumbo. As always, made WAY to much, so decided to take it to my crappy call-center job with some cornbread and rice.

    One co-worker: “Where did you get this from?! I haven’t had this good of gumbo since I was back home in Port Naches.” “My kitchen, roux and all. I AM from a little west of Beaumont, after all. SE TX: all the cooking, none of the LA stupid.” (I did chicken, sausage, veg-trinity, okra, and hard-boiled eggs as is correct)

    The native Okies were even more blown away. Someone even asked for a break to clean the pot after it was empty. They make gumbo with TOMATOES up there!!! WTF NO

    Best. Birthday. Ever.

    /because that’s how we that cook like this think: “I’d love to do a thing for my friends on a day that should be for me. That’s the reward.”
    //I think I’ve cooked on my birthday for the family/friends for at least 4 years in a row now

  • I would add some toasted cumin and coriander powder for sure and a bit more salt. A1/2 tsp of sugar because you are are not cooking out the tomatoes for that long. For a touch of the exotic some liquid dark chocolate elevates the dish to another level.

  • People think salad is good for you but lettuce is very bad for you pickles are good for you because they cucumbers lime water is good for you every time I eat lettuce I get sick and I don’t get sick I searched what healthy food that are really bad for you and lettuce pop up ����������

  • Little known fact about hot peppers is that your mouth is actually the safest place to put them, they can do way more damage in the eyes and on the skin.

  • Please do an anime food-themed collab video with ChefPK-invitation here (at the end, after he MAKES the food-THIS one is of a MONSTER burger challenge from Personal 4): https://youtu.be/fUJv4OMfvro

  • Thanks it was beautiful and easy to cook thankfully it turned out like yours I’ve never ever done one till now your a great cook need more recipes please

  • ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄ ▲ ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄▼ ◄ ▲ ► ▼ ◄ ▲ ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄ ▲ ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄▼ ◄ ▲ ► ▼ ◄ ▲ ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄ ▲ ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄▼ ◄ ▲ ► ▼ ◄ ▲ ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄ ▲ ▼ ◄ ▲ ► ▼ ◄ ▲ ► ▼ ◄▼ ◄ ▲ ► ▼ Sorry, dropped my bag of illuminat

  • Just a tip for more flavour. At the end add some dark chocolate and a can of corn and simmmer for 5 more minutes 😉 It adds so nice colour and flavour.

  • I had it the other day, wendy’s jalapeno burger isn’t that bad. the sauce was spicy which surprised me because i expected it to not be. however, their bun they put it on did not do it for me. i found it too dry. your version looks great!!

  • +Hellthy Junkfood® my all time favorite junkfood is Flaming Hot Cheetos I have to have at least 3 -8 bags a week. Long story short can you make a Hellthy version of Hot Cheetos?

  • Those aren’t massive. They’re what you get when you order a regular Philly back east, minus the gobs of cheese that should be there. West Coast food places don’t have a clue the grandeur a true Philly Cheese Steak is. God forbid you actually see cheese on Phillies out West, they don’t get there’s a reason why it’s called a cheeeese steak.
    And NO, Cheese Whiz is not allowed on a Philly Cheese Steak, ever. Do that in Philly, you’ll find your sneakers laces tied together and thrown up over to hang from a power line, with you still in them.

  • This one looks even better than the one I got when this was on the menu. I am going to make this with some extra kick from some red chilis instead of jalapenos.

  • Matt it’s important to chew your food half of the digestion takes place in your mouth with the saliva. Your health will be affected in the future and I care about you

  • I really enjoyed this recipe. Been following this recipe ever since I discovered it and it works wonders. Just do it with a little bit of a twist, like in this video: https://wishes2.com/sDcXH

    PS: If you decide to go take a look and see, an ad might pop up. Just click the ‘I’m not a robot’ button and wait ten seconds to press get link and see the video.
    Thanks and hope you like it.

  • Mark this video nsfw for food porn! Lol, but really, so good. I learned so much, and am so inspired to try a bunch of new recipe ideas!

  • This week on AMC’s, The Hellthy is Dead.. Julia tries a bite of a chicken sandwich “for the hellth of it”, and JP bumps his head like a goof

  • OMG thanks for subscribing to our channel @HellthyJunkFood® We are huge fans and love what you do with your unique spin on eateries recipes.  Hopefully we can work together in the near future.  Any friend of Daym and @Chris Clarke aka C-Snacks is a friend of ours.  Enjoy your weekend & be safe!!!!!

  • New subscriber here. I’m surprised you didn’t do a remake of the Angry Whopper burger king has been having every now and then.

    So I request that you do a Hellthy version of the Angry Whopper from Burger King:D

  • How do you guys melt that individual slice of cheese before putting it on the chicken? I tried it a few different ways and it doesn’t work.

  • Me and a buddy of mine got real drunk making the gumbo recipe here, tasted like god himself had descended into our gumbo but it turned out much thicker than the one here, we added a lot more veg and it kinda absorbed all the roux. Is that why it came out so thick or could there have been other things we did that caused that

  • Chili ain’t Mexican. It originated in San Antonio, Texas (see Bowl of Red by Frank X. Tolbert for the definitive history of Chili con Carne).

  • I would never cook the gumbo, dirty rice, or jambalaya like that. If you want cajun, you need to go further south than New Orleans. That was painful to watch such good cajun food cooked so bad

  • I have such type of fantasy eating in large amount lovely food ������������ but I can’t digest it
    This matt stonie full fill my fantasy feeling
    Good job and good life ��������