Chili, Homemade with Veggie Puree
- Number of Servings: 12
Ingredients
1 lb 91% Lean Ground Beef (Kirkland)2 cans Fire Roasted Diced Tomatoes6 oz Carrots6 oz Celery6 oz Cauliflower1 medium yellow onion1 can Light Red Kidney Beans1 can Mild Chili Beans3 tbsp Chili Powder2 tbsp Cumin2 Bay leaves3-4 garlic cloves, mincedSalt and Pepper to taste
1. Steam the carrots, celery, cauliflower, and onion using 1.5 cups water with the bay leaves in the water. Reserve the steaming fluid.
2. While steaming the veggies, brown the beef in a 6-qt dutch oven. If not using a non-stick pan, use at least 1 tbsp canola oil.
3. Strain the beef and set aside.
4. In a blender, carefully puree the carrots, celery, onion, cauliflower, and roasted diced tomatoes with 1 cup of the steaming fluid. Be sure to extract and discard the bay leaves.
5. Combine all of the ingredients, including the spices, in the dutch oven. Bring to boil on high heat. Once boiling, reduce the heat to medium low, cover and simmer the chili for at least 15 minutes.
6. Serve immediately.
Serving Size: Makes 12.5 8-oz servings
Number of Servings: 12.5
Recipe submitted by SparkPeople user NICRUZER.
2. While steaming the veggies, brown the beef in a 6-qt dutch oven. If not using a non-stick pan, use at least 1 tbsp canola oil.
3. Strain the beef and set aside.
4. In a blender, carefully puree the carrots, celery, onion, cauliflower, and roasted diced tomatoes with 1 cup of the steaming fluid. Be sure to extract and discard the bay leaves.
5. Combine all of the ingredients, including the spices, in the dutch oven. Bring to boil on high heat. Once boiling, reduce the heat to medium low, cover and simmer the chili for at least 15 minutes.
6. Serve immediately.
Serving Size: Makes 12.5 8-oz servings
Number of Servings: 12.5
Recipe submitted by SparkPeople user NICRUZER.
Nutritional Info Amount Per Serving
- Calories: 156.1
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 496.2 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 4.9 g
- Protein: 12.7 g
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