Wednesday, October 6, 2010

Very Veggie Chili

This recipe can be made with or without meat and is delicious both ways!

1.5 lbs 96% lean ground beef (subsitute ground turkey breast if you like that)
1 lb. bag baby carrots, finely chopped
1 lb. fresh broccoli, finely chopped
one large yellow onion, finely chopped
6 cups crushed tomatoes
3 cans lower sodium red kidney beans, drained and rinsed
3 cans lower sodium chicken broth
one can tomato paste (6 oz)
chili powder, cumin, oregano, black pepper, garlic powder, salt

In a stockpot, brown the beef and onions together until the meat is cooked through. Add the carrots, the broccoli, and the chicken broth. Stir the vegetables into the cooked meat and onions and simmer this mixture on low for about half an hour. Add the remaining ingredients, stir, and simmer another 15 minutes.

This dish can also be made in a crock pot by cooking the meat and onions first, and then dumping everything into your crock pot and cooking it on low for four to six hours. You'll need a rather large crock pot, as this recipe makes a bunch.  Make up a big batch and give away half, or freeze it. It freezes and reheats very well!

Recommended measurements for seasonings: 6 T. Chili powder, 6 T. cumin, 1 T. oregano, 2 t. black pepper, 2 t. garlic powder, 1 t. salt. Feel free to adjust the seasonings, and if you like your chili spicy, may I recommend the addition of a small amount of cayenne pepper.

As I said, this dish is great without meat as well. Reduce the chicken broth and beans by one can each if you omit the meat in this dish. The finely chopped vegetables virtually disappear into the tomato sauce and meat, and completely take on the flavor of the seasonings. This is excellent served with some whole-grain tortillas and plain greek yogurt as a condiment. Sprinkle on a little cheese if you like. Yummmmm. :)

No comments:

Post a Comment