Chili, Eating for Life
By
Cheryl Green
@SpicyMelon
3
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.
Ingredients
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2 lblean ground beef, chicken or turkey
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1sweet onion, chopped
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8 clovegarlic, minced or chopped
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1green bell pepper, diced, (i use 2)
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1/4 cfresh parsley, chopped, (i used 1/2 - 3/4 cup); or 2-3 tbsp dried parsley
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3jalapenos, seeded & chopped, (i use one or two); protect you eyes when cutting, and wash hands thoroughly after cutting.
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1/3 cfresh chili powder, (i use a little less than 1/4 cup)
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1 1/2 tspground cumin
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3 can(s)(15 oz. each) low fat, reduced sodium beef broth
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1/3 cdry vermouth (optional), (use water or apple juice, if you don't have vermouth)
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1 can(s)(28 oz.) crushed tomatoes
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1 can(s)(15 oz.) kidney beans, drained & rinsed
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1 can(s)(15 oz.) chili beans, (or i have used black beans, chick peas, or northern beans)
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1/2 csharp cheddar cheese, shredded
How to Make Chili, Eating for Life
- 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.
