Before Christmas, the weather was crumby and I craved a big pot of chili, but I didn’t want to blow Weight Watchers® completely, and ground beef was a deal-breaker because WW severely punishes any red meat consumption.
I could have used 99% fat-free ground turkey to shave off one lousy WW point, or gone meatless. But I was craving MEAT, so I poked around Food Lion and found Quorn Grounds in the freezer section with the Boca Burgers and such.
Quorn Grounds are the brilliant brainchild of Quorn Foods, headquartered in Stokesley, North Yorkshire, England. They’re made of mycoprotein (the package says “myco” is Greek for “fungi”). They’re meatless, soy-free, and the closest non-meat thing to ground beef I’ve ever seen or tasted.
A 2/3-cup (3 oz.) serving has 2g fat, 9g carbs, 5g fiber, and 13g protein — all for 2 WW points.
Three ounces of of 90% lean ground beef will set you back 4 points, without the fiber.
So here’s my chili recipe. This makes 10 cups, but I like lots of leftovers:
1 28 oz. can diced tomatoes
2 15 oz. cans tomato sauce
2 15 oz. cans kidney beans
1 packet Chili Seasoning (any kind you like)
1 12 oz. package Quorn grounds
1 large onion, diced
Squirt of Sriracha for more heat to taste (optional)
Brown the onions, then throw in everything else (including Quorn – no need to thaw). Simmer on the stove at low heat for as many hours as you like to concentrate the tomato flavor.
A hefty 2-cup serving is only 5 WW points. That leaves room to melt ¼ cup of 2% shredded cheddar on top (2 points) and glop on a tablespoon of light sour cream (0 points) for a very filling meal.
(PS: In case you’re curious, my diet came through the holidays unscathed, in spite of chocolate cheesecake, 3 slices of tiramisu, and much liquor. In fact, I continued to lose weight through it all and am now down a total of 41 lbs.)