From the “The Formula: A personalized 40-30-40 Weigh Loss Program” by Gene and Joyce Daoust. Vegetable is one of the best recipes in the book. I love making it and it is great.
NB: It is called “Vegetable Chili” since there are no beans, a silly name I agree—but the book calls it “Vegetable Chili.” In the future I will try it with vegetarian “beef” and “chicken”
I have been getting a lot of questions about that nice cutting board of mine. Well it is from a company called “Living Edge Designs.” I know them from my farmer’s market. They make a WIDE variety of cutting boards and they’re mainly hardwood. I recommend them. I use them all the time.
Recipe:
1/2 pound chicken, cubed
1 pound extra-lean ground been or chopped sirloin
3 stalks of celery, chopped
1 cup chopped red or green pepper (I prefer red)
1 cup chopped onion
1 & 1/2 cups chopped mushrooms
1/2 cup minced fresh parsley
1 package (1.5 oz)) of chili seasoning mix
28-ounce can crushed tomatoes
15-ounce can of tomato sauce
6-ounce can of tomato paste
6-ounce can of water (just fill the empty paste can)
Brown chicken and beef in a large Dutch oven or soup pot. Add celery, peppers, onions, mushrooms, and parsley. Cook until vegetables begin to soften. Add chili seasonings mix, crush tomatoes, tomato sauce, tomato paste, and water. Mix well and simmer for at least an hour—I prefer 1 hour.
Serve with fresh apples slices.
Music:
“Window Shopping in New York” by the Fly Guy Five
“Gathering Tribes” by Ed Van Fleet