Eat-the-bowl Rainbow Chili |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Another healthy recipe from the Eat Right edition of Canadian Living magazine. Ingredients:
2 tablespoons oil (for frying, i use olive oil) |
1/2 cup chopped sweet red pepper |
1/2 cup chopped green pepper |
2 carrots, peeled or scrubbed,sliced thin |
2 stalks celery, sliced thin |
1 onion, chopped |
2 cloves garlic, minced |
1 lb lean ground turkey, ground chicken or 1 lb ground beef |
1 (28 ounce) can diced tomatoes |
3/4 cup frozen corn or 3/4 cup canned corn |
4 teaspoons chili powder |
1 teaspoon salt |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
1 (19 ounce) can white kidney beans or 1 (19 ounce) can red kidney beans (drained and rinsed) |
4 large crusty rolls |
1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese |
Directions:
1. In a saucepan, heat oil over medium-high heat, then cook red and green peppers, carrots, celery, onion and garlic for about five minutes, stirring often, until softened.
2. Add the meat (either ground turkey, chicken, or beef) and cook until no longer pink (about 3 minutes or so).
3. Stir in tomatoes, corn, chili powder, salt, cumin, oregano and pepper and bring to a boil.
4. Reduce heat, cover and simmer for 30 minutes, stirring every 10 minutes or so.
5. Stir in beans and cook uncovered for 15 minutes, stirring every 5 minutes.
6. Cut out wedge along the top of each roll and pull out some of the inside to hollow out a bowl with side at least 1/2 thick.
7. Spoon chili in the bowl and sprinkle with your choice of cheese.
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