February’s main course was a hearty, veggiful chili.
Prep time: 15-20 minutes
Cook time: 1 hour
Servings: 8-10
Ingredients:
1 pound ground beef
7 medium tomatoes
3 green peppers
1 medium onion
2 cloves garlic
12 ounces frozen corn
6 ounces tomato paste
2 cans pinto beans
7 ounces green chilis
2 1/2 tbsp chili powder
1 tbsp cumin
salt & pepper to taste
Directions:
1. Roughly chop onion, dice green peppers, mince garlic. Roughly blend 5 of the 7 tomatoes. Open can of tomato paste, chilis, and pinto beans.
2. Sauté onion, peppers, garlic in 1 tbsp olive oil.
3. Add beef; cook until beef is brown.
4. Add tomatoes, stir. Add the pinto beans, and stir.
5. Add the spices along with the tomato paste, blended tomatoes, and chilis. Stir.
6. Add your corn, stir.
7. Let simmer for 1 hour uncovered, stirring occasionally. Serve with corn bread, muffins, or chips.
http://garlicmysoul.com/blog/cf-5-color-chili/
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