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
- 2 lb
- lean ground beef, chicken or turkey
- 1
- sweet onion, chopped
- 8 clove
- garlic, minced or chopped
- 1
- 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
- 3
- 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
How to Make Chili, Eating for Life
- 1In 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.
- 2Stir in the chili powder and cumin; cook for another 2 mnutes.
- 3Add broth, vermouth (if using), tomatoes and beans; bring to a boil over hight heat.
- 4Reduce heat; cover and simmer for 90 minutes.
Ladle a portion of chili into individual bowls and top with cheese.
