2 cups (278g) chopped bell pepper (I used equal amounts of green, red, orange, and yellow peppers)
1.5 cups (151g) chopped celery
2 cloves chopped garlic
4 tbsp canola oil (or olive oil)
28 ounce can of tomatoes (puree, whole, or diced, with juice)
1 cup beef broth (or 1 serving/cube beef bouillon and 8 oz water)
˝ tsp salt
1 tbsp chili powder
3 tbsp hot sauce
Instructions
In a deep pot over medium high heat, sauté the scallions, bell pepper, celery, and garlic in the canola oil, until the scallions are clear.
Add the meat, and continue cooking until the meat is lightly browned.
Add the remaining ingredients, and bring to a light boil, stirring as needed.
Reduce heat to medium (or lower, depending on your stove) and let simmer for at least 30-45 minutes, stirring occasionally.
Serving
Suggestions
Each serving is 1 leanest, 3 green, 2 healthy fat, 2 condiments per serving –makes six servings
Originally Submitted
12/7/2011
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