Seider's Special Chili
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 292.5
- Total Fat: 6.8 g
- Cholesterol: 47.3 mg
- Sodium: 387.4 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 9.6 g
- Protein: 26.0 g
View full nutritional breakdown of Seider's Special Chili calories by ingredient
Introduction
A filling chili with tons of vegetables you wouldn't normally find in chili. However, I dare you to try and taste them! With all of the spices in chili, it's a perfect dish for disguising vegetables but not their nutrients! A filling chili with tons of vegetables you wouldn't normally find in chili. However, I dare you to try and taste them! With all of the spices in chili, it's a perfect dish for disguising vegetables but not their nutrients!Number of Servings: 11
Ingredients
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2 LBs 93% Lean Ground Beef
1 Large White Onion Chopped
2 Green Bell Peppers (Cored and chopped)
4 Jalapeno Peppers (Cored and chopped)
1 Serano Pepper (Cored and chopped)
7 Medium tomatoes (chopped)
4 Cloves Garlic (Chopped)
4 Carrots (Chopped)
2 Parsnips (Chopped)
1 Bundle of Kale (Minced)
1 Carton Kitchen Basics Unsalted Beef Stock
4 8oz cans unsalted tomato sauce
1/4 C. white vinegar
1 Can Kidney Beans drained
3 tsp. NOSalt (Sodium free salt)
4 tbs. Chili Powder
3 tbs. Cumin
1 tbs. onion powder
1 tbs. oregano
1 tbs. basil
1 tbs. coriander
1 tbs. cardamom
Directions
YEILD: Eleven 1.5 Cup Servings
NOTE: Use a food processor to chop and mince all the vegetables ahead of time
1. In large pot, brown the beef and add all spices
2. Remove beef and set aside
3. Do not rince the large pot! Use the residual beef juices to saute onions, garlic, and peppers over medium-high
4. After slightly brown, deglase the pot with vinegar and a little bit of the beef stock.
5. Add remainder of stock and all tomato sauce
6. Once the mixture is boiling, add the rest of the vegetables and continue boiling for 20 minutes
7. Add beef to the mixture along with the NOsalt, cover, reduce heat and simmer for 4-hours stirring occasionally.
Number of Servings: 11
Recipe submitted by SparkPeople user JASON_COH.
NOTE: Use a food processor to chop and mince all the vegetables ahead of time
1. In large pot, brown the beef and add all spices
2. Remove beef and set aside
3. Do not rince the large pot! Use the residual beef juices to saute onions, garlic, and peppers over medium-high
4. After slightly brown, deglase the pot with vinegar and a little bit of the beef stock.
5. Add remainder of stock and all tomato sauce
6. Once the mixture is boiling, add the rest of the vegetables and continue boiling for 20 minutes
7. Add beef to the mixture along with the NOsalt, cover, reduce heat and simmer for 4-hours stirring occasionally.
Number of Servings: 11
Recipe submitted by SparkPeople user JASON_COH.
Member Ratings For This Recipe
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ELAINE_COH
