Doctor's Choice Chili

By Bailey1_

Sneaky Tip: Yale researchers report that eating just one-half cup a day of beans can help significantly in keeping diabetes away. So sneak some White Bean Puree in chili, soup, salad or your favorite casseroles and help beat the diabetes epidemic.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, minced
• 1 pound lean ground beef or turkey (or a combination)
• 1 to 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/2 cup White Puree (see Make-Ahead Recipe #4)
• 1/2 cup Green Puree (see Make-Ahead Recipe #3)
• 1 (6 ounce) can tomato paste
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can kidney beans, drained*
• 1 to 2 cups vegetable broth
• To taste Salt and pepper

Preparation

Step 1

Heat oil over medium heat in a chili or soup pot. Cook the onions until they are slightly translucent, about 10 minutes, and then add ground meat, stirring to break it up, cooking about 5 minutes until meat is no longer red. Then add the garlic, chili powder, cumin, cayenne, and a few grinds of pepper. Add the White and Green Purees, tomato paste, tomatoes, 1 cup of vegetable broth, and the kidney beans, and mix well to combine the colors. Return to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour, adding more vegetable broth as necessary. Season with salt, pepper, more cayenne for extra spice, and top with optional garnishes.
Save leftovers and put a portion in a thermos or plastic container for your man’s lunch pail.
Optional garnishes: chopped green or yellow onions, low-fat sour cream, and shredded low-fat cheese
Vegetarian Variation:
Omit the meat and add 2 more cans of pinto and/or kidney beans.

Servings: 6 sevings