New-fangled Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chili | 1 | Servings | |
INGREDIENTS
| 2 | c | Zucchini, diced |
| 1/2 | lb | Ground beef, lean |
| 1/2 | c | Green peppers, chop |
| 1/2 | c | Chopped onions |
| 8 | oz | Tomato salsa, mild |
| 1/4 | c | Red wine |
| 1/4 | c | Raisins |
| 1 | T | Tomato paste |
| 1/2 | t | Salt |
| 1/4 | t | Cinnamon |
| 1/4 | t | Ground allspice |
| 15 | oz | Red kidney beans, canned dr |
| Sour cream | ||
| Sliced green onion | ||
| Grated cheddar cheese |
INSTRUCTIONS
Place zucchini, beef, green pepper and onion in a 2-quart saucepan. Saute over medium heat 7 to 10 minutes, stirring occasionally until vegetables are tender crisp. Stir in salsa, wine, raisins, tomato paste, salt, cinnamon and allspice. Cover and simmer 10 minutes., stirring occasionally. Stir in beans. Continue cooking 5 minutes or until heated through. Serve in bowls topped with grated Cheddar cheese, sour cream and green onion. Laura Workman From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1500
Calories From Fat: 1002
Total Fat: 111.7g
Cholesterol: 347.6mg
Sodium: 2019.9mg
Potassium: 2323.9mg
Carbohydrates: 61.5g
Fiber: 7.3g
Sugar: 45g
Protein: 65.4g