The Maximum Living Chop Chop Chili
January 31, 2008
With New Years Resolutions in full swing, keeping up with the right servings of
our fruits and vegetables can be a challenge, so I want to share with you my famous
recipe for CHOP CHOP CHILI. It gives you six servings of vegetables and it tastes
oh so good, but don't forget the cornbread!.
Ingredients
1/4 cup olive oil
2 lbs premium ground beef
1 large sweet onion-chopped
1 stalk celery-chopped small
4 fresh garlic cloves- minced
4 yellow bell peppers- chopped
1 bag frozen corn
1 box frozen spinach
4 tomatoes
2 14.5 oz cans diced tomatoes
1 6 oz can tomato paste
3 cups beef broth
1 tablespoon chili powder or to taste
1 tablespoon ground cumin
½ teaspoon dried pepper flakes
2 teaspoons salt or to taste
Directions
Sauté ground beef until brown, drain and set aside.
Cook together in large soup pan, olive oil, onions and celery over low heat until translucent approximately 20 minutes; add garlic, yellow bell peppers, chili powder, cumin, salt and red pepper flakes, cook to heat through.
Add ground beef, stock, canned tomatoes, tomato paste and stir. Then add fresh tomatoes, spinach and corn. Simmer 30 minutes uncovered.
Serve with grated cheese and a side of corn bread... Who knew that something so healthy could be so good, and if you don't eat it all, no worries, it freezes up great! To your health and enjoy!
Always remember…YOU CAN DO IT!
Randy
Copyright © 2008, KCPQ
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