- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 299.7
- Total Fat: 14.7 g
- Cholesterol: 21.3 mg
- Sodium: 406.7 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 7.8 g
- Protein: 12.3 g
Chili with ground beef, pork sausage, and vegetablesSubmitted by: JUNEWORM
IntroductionA chili that's full of vegetables (a meal in a bowl). Freeze in serving sized containers for quick meals. (Note: spice quantities are a guess -- flavor to your liking) A chili that's full of vegetables (a meal in a bowl). Freeze in serving sized containers for quick meals. (Note: spice quantities are a guess -- flavor to your liking)
Oil: grapeseed oil (1 tbsp)
Chopped vegetables (amounts are suggestions only for a calorie count):
yellow onion (1/2 medium)
garlic (2 cloves)
bell pepper (red, yellow, green, and/or orange) (1 Cup)
carrots and celery (1 cup each)
Meats: 1 lb each
lean ground beef
Jimmy Dean premium pork sausage
Black Beans (1 - 15 oz can) well rinsed and drained
Epicurean Specialty Gourmet Bean Blend (2 cups prepared following package instructions)
Spices (add to taste; suggested quantities are with high quality (Watkins) spices:
Salt (2-3 dashes)
black pepper (1 tsp)
cayenne pepper (.5 tsp)
chili powder (1 tbsp)
cumin (1 tsp)
curry (1 tsp)
oregano (1 tbsp)
basil (1 tbsp)
(also good with thyme, parsley, etc.)
Tomato products (1 can each) (S&W organic used for calorie estimate):
tomato paste (6 oz)
Italian Stewed tomatoes (14.5 oz)
tomato sauce (15 oz)
diced ready-cut tomatoes (14.5 oz) or equiv. fresh tomatoes (peeled, and diced with juice)
I'm saving this recipe to have a calorie estimate made with these ingredients. However, feel free to substitute any vegetable you have on hand. Some suggestions include squash (summer or winter), cabbage, sweet potatoes, etc.
Over med heat, saute all vegetables until tender in the oil, add 2-3 dashes of salt.
Add meats, cook until browned.
Add the rest of spices (no salt) and tomato paste -- stir and cook until fragrant
Add the stewed tomatoes, diced tomatoes, and tomato sauce.
Bring to bubble then turn down to simmer. Cook until beans are warmed through -- the longer the chili simmers, the better the flavor. Left-overs are wonderful! Freezes great.
CROCK POT Suggestions:
Prepare beans and cook meats and veggies as described above
(optional, frozen veggies: thaw and dice into cubes, then add to tomato sauces in crock pot--no need to saute)
In Crock Pot, add all tomato products, veggies, cooked meats and beans. Cook on HIGH for at least 3 hours until all is warmed through.
Serving Size: makes approximately 16 1-cup servings