Victoria's Healthy Chili

Victoria's Healthy Chili

It’s National Soup Month and besides it’s still cold outside. In keeping with getting over the holiday “food hangover” I created this healthy chili recipe.  It’s hearty and delicious. You can use ground beef, steak, chicken, pork or no meat at all. 

INGREDIENTS

1 1/2 Pounds Ground Sirloin

2 Cups Chopped Shallots

1 Cup Chopped Bell Pepper

5 Minced Garlic Cloves

2 (15 or 16 Ounce) Cans Kidney Beans, Pinto Beans, White Beans or

A Combination (rinsed & Drained)

1 Cup Corn Kernels

1 Cup Diced Zucchini

2 (14 1/2 Ounces) Cans Undrained Diced Tomatoes

2 1/2 Cups Tomato Sauce

1 Cup Water

2 Tablespoons Chili Powder

1 Teaspoon Dried Basil

1 Teaspoon Dried Oregano

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

Shredded Cheddar Cheese For Garnish (Optional)

In a large-size soup pot cook ground beef, shallots, garlic and bell pepper until meat is brown and shallots are tender. Drain off any fat. Stir in beans, corn, zucchini, undrained tomatoes, tomato sauce, water, chili powder, kosher salt, pepper, basil, and oregano. Bring to a boil over a high heat. Reduce heat to medium-low and simmer, covered, for 30 minutes. Stir occasionally. Ladle into bowls and top each serving with grated cheese. Makes 6 main dish servings. 

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