Chili Deluxe with Vegetables
1 cup pinto beans, dried
1 pound ground beef, lean
1 onion (large) chopped
2 cloves garlic, pressed or minced
2 tablespoons chili powder
1 teaspoon paprika
1/4 teaspoon cloves, ground
1/2 teaspoon cumin, ground
1/2 teaspoon coriander, ground
1/2 teaspoon oregano leaves
1/2 teaspoon basil leaves
1 8-ounce can tomato sauce
1 16-ounce can tomatoes
1 cup chicken stock or beef stock, homemade
1 cup green bell peppers, diced
1 cup carrots, grated
1 cup celery, diced
These are sneaky vegetables, the kind your kids hardly notice. They
add nutrition and fiber while playing second fiddle to the meat and
1. Cook beans in water to cover for 1 hour or until just tender.
Drain and set aside.
2. Saute beef, onion, and garlic for 10 minutes. Drain off all fat.
3. Add seasonings, tomato sauce, tomatoes, and stock and simmer for
1 hour. Add more stock if necessary.
4. Add green pepper, carrots, and celery and cook, covered, for 20
minutes, until tender. Add beans and heat for 10 minutes.
Food exchanges per 1-cup serving:
1 BREAD, 2 lean MEAT, 2 VEGETABLE