No Bean Chili
- Number of Servings: 8
Ingredients
1lb Ground Chicken1lb Ground Beef3 Garlic Gloves, diced6 Roma Tomatoes, chopped2 stalks celery, diced2-3 carrots, diced1 medium onion, diced2 portabello mushroom caps, cubed1/2 eggplant, peeled and cubed1 medium zucchini, sliced1 can diced tomatoes2 tablespoons worcestershire sauce1 - 2 tablespoons red wine (optional)1 tablespoon olive oil1/2 tsp salt1/2 tsp cayenne pepper (add 1/2 tsp more if you like it hot)2 tablespoons chili powder1 1/2 tsp ground cumin1 small can of diced green chilis or a small jar of jalapeno peppers (chopped)1 cup water (to thin if necessary)
Add roma tomatoes, 1/2 tbsp olive oil, sprinkle of salt and 1/2 water to a small pan and cover with lid. Let this cook until tomatoes reduce.
In a separate pan, heat up 1 tablespoon of olive oil. Add the garlic, onions, carrots, celery and cook until onions are clear. Be careful not to burn the garlic. Add mushrooms, eggplant, zucchini, worcestershire sauce, red wine. Transfer to large stock pot and add the roma tomatoes, diced tomatoes, canned chilis or jalapenos, and all spices. Allow to simmer while browning the meat.
In the saute pan, now brown the meat. You can add the spices to the meat instead. If not, you should at least add a little salt and pepper to the meat while browning. Drain the oil from the meat and add the meat to the stock pot with the rest of the vegetables. Allow to simmer for as long as you like. You can add water to the pot if it gets too think for your taste.
Serving Size: 8 - 1 cup servings approx
Number of Servings: 8
Recipe submitted by SparkPeople user ERIKLOW.
In a separate pan, heat up 1 tablespoon of olive oil. Add the garlic, onions, carrots, celery and cook until onions are clear. Be careful not to burn the garlic. Add mushrooms, eggplant, zucchini, worcestershire sauce, red wine. Transfer to large stock pot and add the roma tomatoes, diced tomatoes, canned chilis or jalapenos, and all spices. Allow to simmer while browning the meat.
In the saute pan, now brown the meat. You can add the spices to the meat instead. If not, you should at least add a little salt and pepper to the meat while browning. Drain the oil from the meat and add the meat to the stock pot with the rest of the vegetables. Allow to simmer for as long as you like. You can add water to the pot if it gets too think for your taste.
Serving Size: 8 - 1 cup servings approx
Number of Servings: 8
Recipe submitted by SparkPeople user ERIKLOW.
Nutritional Info Amount Per Serving
- Calories: 366.0
- Total Fat: 22.6 g
- Cholesterol: 100.1 mg
- Sodium: 393.0 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 4.3 g
- Protein: 28.0 g
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