By: NewNaturalista
We kick started our Fall Soup Favorites series last week with the yummy chicken tortellini soup. This week we decided to try out chili con carne. It’s not exactly soup – but it’s cold and rainy here in Seattle, and I wanted something satisfying and easy to make for our family.
Ingredients
- 3 lbs. ground chuck (we used ground turkey)
- 2 Tbsp. vegetable oil
- 3 cups of diced onion
- 2 Tbsp. minced garlic
- 3 Tbsp chili powder
- 2 Tbsp. ground cumin
- 1 Tbsp. dried oregano
- 2 tsp. ground coriander
- 1/2 tsp. cayenne pepper
- 3 cups low sodium beef froth
- 1 can crushed tomatoes (28 oz.)
- 1 Tsbp. red wine vinegar
- 1 can kidney beans drained and rinsed (15 oz.)
- 1 can diced tomatoes in juice (14.5 oz.)
- 1/2 cup chopped fresh cilantro
- 1 jalapeno, minced
- Salt to taste
Brown ground chuck (or ground turkey) in oil in a large pot over medium heat until cooked through.
Drain the beef in colander to remove the fat. Return beef to the pot with the onion, garlic, chili powder, cumin, oregano, coriander and cayenne. Reduce heat to medium-low and cook, partially covered until onion is soft, about 10 minutes, stirring occasionally.
Stir in broth, crushed tomatoes and vinegar, Bring chili to a boil, reduce heat and simmer 10 minutes.
Add beans, diced tomatoes, cilantro and jalapeno, cook until heated through, about 5 minutes. Season chili with salt. (optional)
VERDICT: It was ok. It’s a quick version of real chili - but if you want the taste without the hours it takes to make it, try it!
Enjoy!
1 comment
C. Sala says:
Oct 11, 2010
You can make a great vegetarian chili by substituting the meat with TVP (texturized vegetable protein, made from soy). 3 cups would be appropriate for this recipe (think 1 cup=1lb meat). Only difference here is to add the TVP last to thew stew, instead of browning first.
And my secret ingredient is molasses, a few tablespoons (depending on the amount). Gives the veggie version a wonderful smoky flavor and slight sweetness.
Cheers!