Has you kitchen become cookie baking central? Attending lots of holiday parties? No time to cook dinner?
A healthy chili, full of vegetables, is the perfect answer for dinner after a day/week of goodies. This is a one-pot recipe. It is quick and easy too.
Serve this chili with a salad and you have a balanced meal that will give you the energy you need if you are one of the those “shoppers rush(ing) home with their presents.” (Silver Bells).
(adapted from a Daphne Oz recipe in Fitness Magazine/Nov-Dec 2014)
2 Tablespoons olive oil
1 pound hamburger/bulk sausage
1 large onion, diced
4 cloves garlic, minced
2 medium zucchini, diced
1 bag frozen corn
1 Tablespoon tomato paste
1 16-ounce can chopped tomatoes plus the juice
2 – 3 Tablespoons cumin
2 Tablespoons oregano
salt and pepper
1 – 2 chipotle peppers (they are in a can in the Mexican asile), chopped
1 can kidney beans, drained and rinsed
1 can black or cannellini beans, drained and rinsed
1 cup beef or vegetable stock
In a large heavy pot, heat the oil and add the onion, garlic and hamburger or sausage (I used sausage from the Penn State Meat Lab). Saute until the meat is no longer pink.
Add the zucchini and frozen corn, stirring occasionally. Add the tomato paste, chopped tomatoes, cumin and oregano, salt and pepper. Add the beans. Stir. Add the broth. Stir again and make sure the stock is enough to cover the vegetables.
Bring the chili to a boil, then reduce the heat to medium low and simmer for 1/2 hour, stirring occasionally
Serve this chili with sour cream, sliced avocados, shredded cheddar cheese and/or lime juice.