| 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 |
tb |
Tomato paste |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
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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