Wednesday, November 10, 2010

It's Time for Scarves and Jessica's Easy and Healthy Powder Keg Chili

I feel a chill in the air, we've set the clocks back, and tis the season for making Chili!

1 pound ground sirloin (it's ok if the pack is a little bigger)
1 onion, chopped
1 zucchini, sliced in small moons (cut in half lengthwise, then half again several times on each side, then dice across)
A big handful of pre-shredded carrots
1 28 oz can of diced tomatoes
1 8 oz can of tomato sauce
1 6 oz can of  tomato paste (use half the can if you want it to be less tomatoey)
1 can of pinto beans (chili beans) in spicy sauce
2 1/2 cups of chicken broth/stock
1 teaspoon sugar
1/4 - 1/2 teaspoons cayenne pepper ( I used closer to 1/2, but depends on your taste)
3 -4 Tablespoons chili powder (I use closer to 4, but depends on your taste)
2 -3 teaspoons ground cumin
1/2 teaspoon salt

1) Spray the bottom of a big pot with non stick cooking spray and put over high heat on the stove
2) Brown the ground beef and chopped onion together, breaking up the meat. Cook for about 5 minutes or until brown
3) Add in the cayenne pepper, chili powder, cumin, sugar and salt and continue to brown meat/onions another minute or two
4) Pour in the diced tomatoes, tomato sauce, chili beans, and tomato paste and cook for another minute or two
5) Add in the shredded carrots, diced/sliced zucchini and the broth
6) Bring to a boil
7) Reduce to a simmer for about 30 minutes partially covered
8) Taste the chili - you may need to add more cayenne pepper, salt, chili powder etc. depending on your taste....if it gets too thick, just add more broth.

I liked to top mine with shredded cheddar cheese and sour cream, but you could crush tortilla chips on top and squeeze in a lime...the possibilities are endless.

Very healthy, lots of veggies and a perfect Fall food!

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