Saturday, October 29, 2011

Garden Preserved Chili

Garden Preserved Chili

The reason this dish is called "garden preserved" is because I have used 3 preserved items from my garden this year:

The recipe:                                                                                            Printable Recipe

1 lb to 1 1/2 lb ground beef
1 large onion (chopped)
1 cup Lima-like Beans from Green Beans (cooked) (1 can of dark Kidney beans may be substituted)
1 can light Kidney beans (drained)
1 jar Canned Tomato Sauce (OR 1 store bought plain tomato sauce may be substituted)
1 cup Frozen Shredded Zucchini (it is OK to omit this ingredient if you do not have any)
1 package chili spices (if I don't have a prepackaged chili spice mix then I use cumin, ground chili pepper, ground black pepper, garlic powder and salt - all to taste)
1 can sliced mushrooms (drained) (OR fresh sauteed mushrooms may be substituted)

Prepare all of the ingredients as described above.  In a large pan - brown the ground beef and drain off all of the fat.  In a different small pan - saute the chopped onion for a few minutes and then add this onion to the browned ground beef.  Now add all of the remaining ingredients and stir.  Cover and simmer on low heat for at least 1/2 an hour (stirring occasionally).

NOTE:  This is a doubled recipe in the pan above

Top with shredded cheese or sour cream and Enjoy!!


  1. I love this recipe, and since we are seeing if my husband has ciliac disease this would work!

  2. I'm glad you like this recipe. I hope your husband will be feeling better soon!


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