Chili To Fight A Cold
From auntieandie 18 years ago
- 45 minutes to make
- Serves 4
This exceptionally nutritious chili improves each day, and depending on the cayenne you use, it may develop a more pronounced heat as well. This recipe is easily quadrupled, could last several meals and can also be frozen for up to four months. Read more I recommend making it once and freezing three 4 cup batches for an easy meal once a month. See less
Ingredients
- 8 ounces Low sodium kidney beans, canned, Drained (or whichever bean you have on hand) shopping list
- 14 fluid ounces Low sodium tomatoes, canned shopping list
- 1 3/4 ounces Green Chiles shopping list
- 1 1/2 fluid ounces tomato paste, Low sodium shopping list
- 6 fluid ounces beer, light (If only being consumed by adults, otherwise use broth) shopping list
- 1/2 sweet potato, Diced, skin on shopping list
- 4 ounces tempeh, Crumbled shopping list
- 1/2 tablespoon browning sauce shopping list
- 1/2 onions, Diced shopping list
- 1/2 sweet red peppers, Diced shopping list
- 2 cloves garlic shopping list
- 1/2 teaspoon cumin seeds shopping list
- 1/2 teaspoon cayenne pepper, The hottest you can handle shopping list
- 1/2 teaspoon paprika, Sweet, not hot shopping list
- 1/2 teaspoon oregano, Dried shopping list
- 1/4 tablespoon cocoa powder, Unsweetened shopping list
- 4 lime wedges shopping list
- 4 ounces fat-free cheddar cheese, Shredded shopping list
- 4 teaspoons Fat-free sour cream shopping list
How to make it
- Stir together the beans, canned tomatoes, green chiles, tomato paste and 6 ounces of fluid in a large cooking pot.
- Heat to a boil over medium high heat. Reduce to simmer when it does boil.
- Spray a large non-stick skillet with a thin coat of oil and lightly sear the sweet potatoes. Add to cooking pot.
- Stir together the crumbled tempeh with the browning sauce. Saute on medium high for about five minutes.
- Saute the onion and sweet peppers until semi-soft, with browned edges. Add to the cooking pot.
- In a mortar and pestle combine the cumin and peeled garlic. Mash and add to cooking pot.
- Simmer 20 minutes before adding all of the remaining spices.
- Serve with an ounce of cheese and a teaspoon of sour cream. Place a wedge of lime on each bowl.
People Who Like This Dish 5
- imhungry Northern, OH
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- kajal Minneapolis, MN
- trackwidow Fort Atkinson, WI
- auntieandie Ashland, OR
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