Saturday, January 5, 2013

Crazypotato98’s Bean and Veggie Chili

Easy, delicious, and very nutritious!

Nutrition facts for eight large servings were designed at Calorie Count!

Crazypotato98’s Bean and Veggie Chili


2 tablespoon pure olive oil
1 medium onion chopped
1/2 sweet red pepper, chopped
2 chili peppers, chopped - your choice of variety, hot or mild
1 cup zucchini, shredded
½ cup carrot, shredded
8 oz mushrooms, finely chopped – your choice of type
2 teaspoon garlic, minced
1 pound ground beef, lean
2 T chili powder blend – your favorite brand
2 teaspoons ground cumin
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1/4 cup cilantro or parsley (or both), rinsed and chopped
3 (15 oz) cans of your favorite beans, rinsed and drained – good choices: pinto, cannellini, great northern, and black beans – but any type will be just fine.
3 cups vegetable stock, low salt


Heat oil over medium heat in large saucepan and add onion, red pepper, chilis and sauté for about 5 minutes. Stir in the shredded carrot and zucchini, sauté for another three minutes,

Add turkey, cumin and chili powder, cook, stirring til incorporated over med-high heat til turkey is browned.

Add the mushrooms and sauté until the mushrooms are soft and have given up their liquid. If you used a type that holds a great deal of liquid, just reduce the stock a bit later. Don’t drain that lovely vitamin rich mushroom juice!

Stir in the flour and then the tomato paste.

Add cilantro, beans, and enough stock to get the consistency you prefer. 

Simmer 20 minutes or so, taste, and adjust the seasonings. 


Like it hotter? Add Tabasco or use hot chilis.

Like it mild? Reduce the chili powder to 1 tablespoon and add more if needed when you adjust the seasonings.

Other seasonings you may like in this: basil, smoky paprika, black pepper, and white pepper

Used to salt? Wait til it's cooked and decide how much to add, better still - get used to food without the salt! After a while you will not miss it.

Love beans? Add more! 

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