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Chili Deluxe with Vegetables |
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Serves: 8 Print this Recipe1 cup pinto beans, dried 1 pound ground beef, lean 1 onion (large) chopped 2 cloves garlic, pressed or minced 2 tablespoons chili powder 1 teaspoon paprika 1/4 teaspoon cloves, ground 1/2 teaspoon cumin, ground 1/2 teaspoon coriander, ground 1/2 teaspoon oregano leaves 1/2 teaspoon basil leaves 1 8-ounce can tomato sauce 1 16-ounce can tomatoes 1 cup chicken stock or beef stock, homemade 1 cup green bell peppers, diced 1 cup carrots, grated 1 cup celery, diced These are sneaky vegetables, the kind your kids hardly notice. They add nutrition and fiber while playing second fiddle to the meat and beans. 1. Cook beans in water to cover for 1 hour or until just tender. Drain and set aside. 2. Saute beef, onion, and garlic for 10 minutes. Drain off all fat. 3. Add seasonings, tomato sauce, tomatoes, and stock and simmer for 1 hour. Add more stock if necessary. 4. Add green pepper, carrots, and celery and cook, covered, for 20 minutes, until tender. Add beans and heat for 10 minutes. Food exchanges per 1-cup serving: 1 BREAD, 2 lean MEAT, 2 VEGETABLE This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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