My Chili Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oil1 cup or a whole medium onion4 cloves garlic2 low-fat chicken/turkey sausages of your choice (I go for Wellshire's Turkey Andouille Sausage.)1/2 to 1 cup chopped red pepper1/2 cup chopped poblano pepper (optional)1 chopped serrano/jalapeno pepper (optional)16 oz diced tomatoes, fresh 8 oz of tomato puree, freshly made or a can (the lower sodium, the better)8 oz cooked and drained black beans, freshly made or low-sodium can8 oz cooked and drained pinto beans, freshly made or low-sodium can0.5 tbsp cumin0.5 tbsp paprika0.25 tbsp to 1 tsp fresh cliantro1 tbsp parsley2 small scallions, chopped for garnish
This recipe is adapted from 'Better Homes and Gardens New Cookbook' which isn't that new since it was published in...1989!
1) Finely chop your onion, garlic, and peppers. Separate them into three bowls (there is a reason for this).
2) Finely slice or mince your sausage and set aside.
3) In your Dutch oven/casserole/large soup pot, put your heat on medium high and coat the bottom with olive oil.
4) After waiting a minute to heat, cook the onion for a 2-3 minutes until they start browning. Add garlic and cook for up to a minute until that browns too. Then add the peppers and sausage ,and cook for another two minutes until meat is browned and you get a nice spicy smell.
5) Now add your puree and diced tomatoes, followed by spices and herbs. Make sure everything is blended well.
6) After a couple minutes, add your beans. Bring to a boil and reduce to a 20-minute simmer.
7) Remove from heat, garnish with some fresh parsley, cilantro, and scallion. Enjoy! Makes 4 large servings.
Optional toppings - canned jalapeno slices, lowfat sour cream, lowfat cheddar cheese, chives
Also, serve over freshly cooked brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LIPRINCESS1891.
1) Finely chop your onion, garlic, and peppers. Separate them into three bowls (there is a reason for this).
2) Finely slice or mince your sausage and set aside.
3) In your Dutch oven/casserole/large soup pot, put your heat on medium high and coat the bottom with olive oil.
4) After waiting a minute to heat, cook the onion for a 2-3 minutes until they start browning. Add garlic and cook for up to a minute until that browns too. Then add the peppers and sausage ,and cook for another two minutes until meat is browned and you get a nice spicy smell.
5) Now add your puree and diced tomatoes, followed by spices and herbs. Make sure everything is blended well.
6) After a couple minutes, add your beans. Bring to a boil and reduce to a 20-minute simmer.
7) Remove from heat, garnish with some fresh parsley, cilantro, and scallion. Enjoy! Makes 4 large servings.
Optional toppings - canned jalapeno slices, lowfat sour cream, lowfat cheddar cheese, chives
Also, serve over freshly cooked brown rice.
Number of Servings: 4
Recipe submitted by SparkPeople user LIPRINCESS1891.
Nutritional Info Amount Per Serving
- Calories: 342.3
- Total Fat: 8.0 g
- Cholesterol: 26.3 mg
- Sodium: 608.5 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 16.7 g
- Protein: 22.2 g
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