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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a delicious super-easy chili, quick and great for a weeknight, great fibre source for the health conscious, and the leftovers are even better the next day. Ingredients:
1 lb ground beef (ground pork / chicken / turkey may be substituted) |
mushrooms, several sliced |
1 onion, sliced thinly or chopped |
1 large can whole tomatoes |
1 can tomato paste |
2 cans beans, rinsed (i use 2 different beans to make it interesting - kidney / romano / whatever floats your boat) |
2-4 tbsp chili (use as much or as little as you like - to taste) |
1 tsp thyme |
1 tsp cayenne |
1 tsp veggie seasoning |
1/2 tsp pepper |
splash(es) tabasco sauce (optional, for those who like zing) |
shredded cheddar or parmesan cheese (or both) |
for the healthy alternative, serve on bed of spaghetti squash |
for the traditional favourite, serve on a bed of rice |
Directions:
1. Brown ground beef / pork / chicken / turkey in large skillet (use one that has lid)
2. When pink is gone, add onions and mushrooms and cook until soft
3. Add tomatoes and break up into small pieces
4. Add tomato paste and mix all together
5. Add beans and rest of ingredients, mix together
6. It should have a little extra liquid, add 1/2 cup to 3/4 cup water)
7. Bring mixture to boil, for 5 minutes
8. Lower heat to simmer, cover and cook for about 20-30 minutes, depending on how much time you have.
9. Make sure the mixture doesn't get too dry (add water if necessary), or if too wet, just turn up the heat and take lid off for last 10 minutes or so
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