New-fangled chili
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Zucchini; diced |
| ½ | pounds | Ground beef, lean |
| ½ | cup | Green peppers; chop |
| ½ | cup | Chopped onions |
| 8 | ounces | Tomato salsa; mild |
| ¼ | cup | Red wine |
| ¼ | cup | Raisins |
| 1 | tablespoon | Tomato paste |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cinnamon |
| ¼ | teaspoon | Ground allspice |
| 15 | ounces | Red kidney beans, canned; dr |
| Sour cream | ||
| Sliced green onion | ||
| Grated cheddar cheese | ||
Directions
Place zucchini, beef, green pepper and onion in a 2-quart saucepan.
Saute over medium heat 7 to 10 minutes, stirring occasionally until vegetables are tender crisp.
Stir in salsa, wine, raisins, tomato paste, salt, cinnamon and allspice. Cover and simmer 10 minutes., stirring occasionally. Stir in beans. Continue cooking 5 minutes or until heated through. Serve in bowls topped with grated Cheddar cheese, sour cream and green onion. Laura Workman