This comforting one-pan southwestern chili & pepper dippers recipe is a hearty family dinner and a friendly part of your meal-prep arsenal.
This chili is proof-positive that great tasting comfort food doesn’t need to be loaded down with extra fats. It’s rich in flavor (and protein)!
I love to eat chili with chips but find the empty calories from chips don’t satisfy me. The pepper dippers are higher protein, lower fat, and a lot more robust for chili scooping capability. The red pepper paste (see link in recipe) adds an almost cheesy taste to these chips and with only three ingredients, they are very easy to make. Greek yogurt makes a surprisingly good base for the dough. Note that it does not work with regular yogurt (too much moisture).
We want this chili to be thick and with minimal liquid so look for a fresh pico de gallo salsa or a jarred version where you can drain out extra liquid. Likewise, use of lime powder instead of lime juice helps keep the chili from being watery.
Lean ground beef or chicken are great alternatives for the meat, as is Textured Vegetable Protein (TVP) crumbles for a plant-based option. If you don’t care for black beans, pinto beans are a good substitute, with near-identical macros.
Look forward to getting your feedback on this Southwestern Chili & Pepper Dippers recipe! Please share on socials or with a friend if you enjoyed it.
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