SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 303.1
  • Total Fat: 12.8 g
  • Cholesterol: 42.5 mg
  • Sodium: 1,067.8 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 9.0 g
  • Protein: 17.6 g

View full nutritional breakdown of Doctor's Choice Chili calories by ingredient
Report Inappropriate Recipe

Doctor's Choice Chili

Submitted by: 2DOGGIES2WALK

Introduction

Nutrition Highlights: Low Carb, Low Sugar, Protein Boost, Healthy Fats, Antioxidant

http://www.thesneakychef.com/free_
recipe_doctors_choice_chili.php
Nutrition Highlights: Low Carb, Low Sugar, Protein Boost, Healthy Fats, Antioxidant

http://www.thesneakychef.com/free_
recipe_doctors_choice_chili.php

Number of Servings: 8

Ingredients

    - One tablespoon extra virgin olive oil
    - 1 large onion, minced
    - 1 pound lean ground beef or turkey (or a combination)
    - 1 to 2 cloves garlic, minced
    - 2 tablespoons chili powder
    - 1 teaspoon ground cumin
    - One-quarter teaspoon cayenne
    - One-half cup to 1 cup White Puree (cauliflower & zucchini)
    - One-half cup Green Puree (spinach & broccoli & peas)
    - 1 (6 ounce) can tomato paste
    - 1 (28 ounce) can diced tomatoes
    - 1 (15 ounce) can kidney beans, drained*
    - 1 to 2 cups vegetable broth
    - Salt and pepper to taste

Directions

process White & Green Puree in food processor

Heat oil over medium heat in a chili or soup pot. Cook the onions until they are slightly translucent, about 10 minutes, and then add ground meat, stirring to break it up, cooking about 5 minutes until meat is no longer red. Then add the garlic, chili powder, cumin, cayenne, and a few grinds of pepper. Add the White and Green Purees, tomato paste, tomatoes, 1 cup of vegetable broth, and the kidney beans, and mix well to combine the colors. Return to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour, adding more vegetable broth as necessary. Season with salt, pepper, more cayenne for extra spice, and top with optional garnishes.

Save leftovers and put a portion in a thermos or plastic container for your manís lunch pail.

I like to put mine in a slow cooker on low for a couple hours

Makes 8 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user 2DOGGIES2WALK.






Great Stories from around the Web


Rate This Recipe