Chili, Eating For Life Recipe

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Chili, Eating for Life

Cheryl Green


This recipe is from the Eating for Life book by Bill Phillips. We love it. I use ground beef and turkey breast or chicken breast. If it doesn't say breast on the package it is just ground "everything" chicken or turkey. I usually have to buy the breast and grind it in my food processor myself. I make changes each time; but stick with the measurements as a guide.

pinch tips: How to Carve a Whole Chicken





Stove Top


2 lb
lean ground beef, chicken or turkey
sweet onion, chopped
8 clove
garlic, minced or chopped
green bell pepper, diced, (i use 2)
1/4 c
fresh parsley, chopped, (i used 1/2 - 3/4 cup); or 2-3 tbsp dried parsley
jalapenos, seeded & chopped, (i use one or two); protect you eyes when cutting, and wash hands thoroughly after cutting.
1/3 c
fresh chili powder, (i use a little less than 1/4 cup)
1 1/2 tsp
ground cumin
3 can(s)
(15 oz. each) low fat, reduced sodium beef broth
1/3 c
dry vermouth (optional), (use water or apple juice, if you don't have vermouth)
1 can(s)
(28 oz.) crushed tomatoes
1 can(s)
(15 oz.) kidney beans, drained & rinsed
1 can(s)
(15 oz.) chili beans, (or i have used black beans, chick peas, or northern beans)
1/2 c
sharp cheddar cheese, shredded

Directions Step-By-Step

In a large pot over medium heat, add ground meat; cook for a few minutes to brown meat, drain fat and then add onion, garlic, bell pepper, parsley & jalapenos. Cook, stirring occasionally, about 5 minutes.
Stir in the chili powder and cumin; cook for another 2 mnutes.
Add broth, vermouth (if using), tomatoes and beans; bring to a boil over hight heat.
Reduce heat; cover and simmer for 90 minutes.
Ladle a portion of chili into individual bowls and top with cheese.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Healthy