Be patient and cook slow. In fact, this is a great, "make ahead and toss in the slow cooker for gatherings" kind of recipe!
The active cook time is for stirring items as they are sautéed. For a jump start, use pre-browned onions that you have done up ahead and jarred, or frozen. Use 4 tbsp of sautéed onions.
Tomatoes: you can use fresh (or fresh frozen from the garden just remove the stalk button and throw in a good, gallon size zip bag. When you need them, just run them under hot water one at a time and the skin will slide off! Toss 'em in the chili pot frozen and let them cook down.)
Beans: use two cups of dried beans prepared (quick soak method, then cook for 1 1/2 hrs to tender) then add to chili or use 2 cans of beans. Pinto beans are nice, kidney beans, turtle beans, white navy beans. mix it up...
Some more veggies that are easy to hide in your chili: carrots (julienne), zucchini, if chunked small.
Note the optional items. There are so many allergies out there, you'll know better than me what you need to switch out. My husband can't have very much chili seasoning, but loves the "punch and kick" of the hot sauce. :)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (321g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 66 (40%)|
|Amt Per Serving||% DV|
|Total Fat 7.3g||10 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.8mg||9 %|
|Sodium 52.7mg||2 %|
|Potassium 735.7mg||19 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 8.3g|
|Protein 12.2g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 167
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