Chili, Homemade with Veggie Puree

1 lb 91% Lean Ground Beef (Kirkland)
2 cans Fire Roasted Diced Tomatoes
6 oz Carrots
6 oz Celery
6 oz Cauliflower
1 medium yellow onion
1 can Light Red Kidney Beans
1 can Mild Chili Beans
3 tbsp Chili Powder
2 tbsp Cumin
2 Bay leaves
3-4 garlic cloves, minced
Salt and Pepper to taste

Steaming the veggies in a pressure cooker reduces the overall time greatly.

To reduce the fat content even more, rinse the browned beef before adding it back into the chili.

Try adding a splash of cider vinegar to your serving of the chili for an extra little kick.

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.