My favorite chili^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Stalk celery, cut in 4-5 |
| Pieces | ||
| 1 | large | Onion, quartered |
| 2 | larges | Carrots, in poeces |
| 2 | cloves | Garlic |
| 1 | cup | Chicken or veggie stock |
| 1 | can | (16oz) no salt added |
| Tomatoes | ||
| 1 | can | (6oz) no salt added tomato |
| Paste | ||
| 1 | Diced red bell pepper | |
| 1 | can | (4oz) chopped green chilies |
| 1 | cup | Fresh mushrooms, quartered |
| 2 | cups | No salt added tomato juice |
| 2 | tablespoons | Salsa |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Dried leaf basil |
| 1 | tablespoon | Minced fresh parsley |
| 2 | cans | (16oz) kidney beans, rinsed |
| & drained | ||
| 1 | pounds | Lean flank steak, ground or |
| Verl lean ground beef | ||
Directions
Coarsley chop vegetables and cook in broth until soft; add tomatoes, tomato paste and bell pepper. Cook 5 minutes. Add chiles, mushrooms, salsa and tomato juice and simmer 5 minutes. Add remaining ingredients and cook another hour. Serve hot. Makes 6 servings.
Variation: Add 1 tablespoon red pepper flakes for a spicier dish.
Per serving: Calories: 257 Protein: 17g Carbohydrates: 42g Fat: 3g Sodium: 116mg Cholesterol: 38mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 03-20-95