This chili recipe is pretty close to my standard chili, I just nixed the corn and carrots. We always have a lot of deer meat on hand, so I used ground venison, but extra-lean ground beef or turkey would do the trick too.
I usually make it the day before we plan to eat it, because it's even more flavourful if it sits for a day. It comes together very quickly though, so it would make a great weeknight meal as well.
The recipe is full of veggies and protein, it doesn't get much healthier!
Ingredients:
- 1 tbsp of olive oil
- 1 medium onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 5 stalks of celery, diced
- 6 large mushrooms, diced
- 1 tbsp crushed garlic
- 1 large can of diced tomatoes
- 1 large can of crushed tomatoes
- 1 packet of sweetener (or 1 tbsp of sugar or honey)
- 1lb of ground venison (or extra-lean ground beef or turkey), cooked and fat drained
- 1 can of beans (I used six-bean blend, but kidney or black would be fine too!), drained and rinsed
- Seasoning to taste: chili powder, cumin, oregano, paprika, cayenne, salt & pepper
- Hot sauce to taste
Directions:
- Pour olive oil into a large dutch oven and heat to medium. Sautée the veggies until softened.
- Add the remainder of the ingredients and simmer for up to an hour.
- Serve and enjoy! Shredded cheddar, low-fat sour cream and scallions make great toppings.
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