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Meat

 

 chili plated

Two green,one red, and one yellow pepper, chopped
Two carrots, chopped or sliced thinly
One or two large sweet onions, chopped 
One can red kidney beans  14.5 oz. – 16 oz can, rinsed well and drained. (We prefer organic)
One can diced tomatoes or 1/2 cup chopped fresh tomatoes
One small can tomato sauce (8 oz) with the liquid
One pound ground turkey or beef
1/2 teaspoon each cumin and oregano  
1 packet (1 oz.) of chili seasoning mix, like Simply Organic Brand 
4 Tablespoons of olive oil, divided
Optional for serving:   8 oz package of parve cheddar "cheese"  like Daiya brand

Warm  2 Tablespoons of oil in a large deep fry pan. Brown ground meat.  Remove meat and juices from pan, and set aside. Warm 2 more Tablespoons of oil in the pan, and sauté veggies
Add the drained kidney beans, tomatoes with liquid and then the tomato sauce. Add chili powder mix, cumin and oregano. Gently, mix it all in the pan  and let simmer on low heat – covered. 
Add the meat to the veggies and gently stir. Simmer covered for about 4 minutes. Remove cover and let sit for about 5 minutes more.
Optional on the side: Chop the 2nd onion and place in a small serving bowl; put parve shredded cheese or parve sour cream in another bowl and serve. Don't forget the hot sauce. 
If making ahead, reheat uncovered in a 300 degree oven or on 50% power in the microwave.

For those of you who have an Instant Pot: Simply sauté the meat and the veggies; add the sauce and the spices. Cook on manual pressure for 8 minutes and do a quick release. 

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