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!!
I love this recipe, and since we are seeing if my husband has ciliac disease this would work!ReplyDelete
I'm glad you like this recipe. I hope your husband will be feeling better soon!ReplyDelete