CHILI, EATING FOR LIFE

Chili, Eating for Life image

Provided by Cheryl Green

Number Of Ingredients 14

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2 lb lean ground beef, chicken or turkey
1 sweet onion, chopped
8 clove garlic, minced or chopped
1 green bell pepper, diced, (i use 2)
1/4 c fresh parsley, chopped, (i used 1/2 - 3/4 cup); or 2-3 tbsp dried parsley
3 jalapenos, seeded & chopped, (i use one or two); protect you eyes when cutting, and wash hands thoroughly after cutting.
1/3 c fresh chili powder, (i use a little less than 1/4 cup)
1 1/2 tsp ground cumin
3 can(s) (15 oz. each) low fat, reduced sodium beef broth
1/3 c dry vermouth (optional), (use water or apple juice, if you don't have vermouth)
1 can(s) (28 oz.) crushed tomatoes
1 can(s) (15 oz.) kidney beans, drained & rinsed
1 can(s) (15 oz.) chili beans, (or i have used black beans, chick peas, or northern beans)
1/2 c sharp cheddar cheese, shredded

Steps:

1. In a large pot over medium heat, add ground meat; cook for a few minutes to brown meat, drain fat and then add onion, garlic, bell pepper, parsley & jalapenos. Cook, stirring occasionally, about 5 minutes.
2. Stir in the chili powder and cumin; cook for another 2 mnutes.
3. Add broth, vermouth (if using), tomatoes and beans; bring to a boil over hight heat.
4. Reduce heat; cover and simmer for 90 minutes. Ladle a portion of chili into individual bowls and top with cheese.