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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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When I was a school cook, the students loved my chili because they thought it didn't have beans in it. They didn't know I puree the beans, tomatoes, onions and green pepper to create a tasty, vitamin-packed chili! Ingredients:
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (16 ounces) mild chili beans, undrained |
1/2 cup chopped onion |
1/4 cup chopped green pepper |
1 pound ground turkey or beef |
1-1/2 teaspoons salt |
1 to 2 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon pepper |
hot cooked spaghetti, optional |
Directions:
1. In a blender, combine the tomatoes, beans, onion and green pepper; cover and puree until smooth.
2. In a large saucepan, cook beef over medium heat until no longer pink; drain. Add seasonings and pureed vegetables. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve with spaghetti if desired. Yield: 6 servings.
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