Friday, March 23, 2012

Beef Chili

I have a new recipe to try out.  It has no grains, or salt, or starch, or sugar.  Nope!  It's largely vegetables.  Really.  And with the warm, spring weather we've been having, it feels like a fresh start!  What a great way to shrug off the winter and start fresh.  Plus, since next week the temperature's supposed to dip back down, chili's a great comfort food that will be that much better in the colder weather.

The recipe didn't come with suggested serving sizes, or very detailed instructions, so I ad libbed a bit.  One thing that's missing, for those with careful eyes, is garlic, but I'm sure it could be added in quite easily if you were inclined to do so.

It's a bright, colourful meal for spring!

Beef Chili
Makes: about 7 2-cup servings

4 medium carrots, chopped
4 celery ribs, chopped
2 medium onions, cut in chunks
1 large green pepper, chopped
1 medium red pepper, chopped
2 small zucchinis, cut in half lengthwise then chopped
19-oz can chickpeas
19-oz can kidney beans
1 can diced tomatoes or 2 cups fresh, chopped
1/3 cup organic salsa
1 1/2 tsp chili powder (or less, to taste)
1 1/2 tsp cumin
1 tsp oregano
1 lb ground beef

Brown beef in Dutch Oven or frying pan over medium heat.  Set aside.

In same Dutch Oven or a deep soup pot, heat the onion over medium heat for 2 - 3 minutes.  Add additional vegetables and cook for 3-5 minutes.  Add tomatoes, salsa, and spices.  Add in beans and beef, and stir.

Cover and simmer for 30 - 60 minutes or until vegetables are tender.
Alternately you can cook the whole thing in a slow cooker over LOW heat for 8 - 10 hours, or HIGH 4 - 5 hours.

Source: Rachel Hewitt, RHN.   

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