No Bean Chili

1lb Ground Chicken
1lb Ground Beef
3 Garlic Gloves, diced
6 Roma Tomatoes, chopped
2 stalks celery, diced
2-3 carrots, diced
1 medium onion, diced
2 portabello mushroom caps, cubed
1/2 eggplant, peeled and cubed
1 medium zucchini, sliced
1 can diced tomatoes
2 tablespoons worcestershire sauce
1 - 2 tablespoons red wine (optional)
1 tablespoon olive oil
1/2 tsp salt
1/2 tsp cayenne pepper (add 1/2 tsp more if you like it hot)
2 tablespoons chili powder
1 1/2 tsp ground cumin
1 small can of diced green chilis or a small jar of jalapeno peppers (chopped)
1 cup water (to thin if necessary)

If you decide to use all chicken or turkey, you can add a beef bouillon cube to help give it a more beefy flavor. You can also change any of the vegetables for your own taste.

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.