Chopped broccoli stems are a tasty, healthy addition to chili. Make this dish vegetarian/vegan by eliminating the beef and adding a large tin of chickpeas, rinsed and drained. Created for the 1st Zaar Cooking Challenge, June 2002.
- 1 head broccoli, stems only (reserve florets for another meal)
- 2 (28 ounce) cans plum tomatoes, undrained
- 1 (5 ounce) can tomato paste
- 1 teaspoon brown sugar
- 1 lb lean ground beef
- 4 cloves garlic, minced
- 1 tablespoon canola oil (or any vegetable oil)
- 1 large cooking onion, peeled and chopped
- 2 cups chopped mushrooms (more if you wish)
- 1⁄2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground cumin
- 2 teaspoons dried oregano
- 1⁄4 teaspoon cayenne pepper
- 3 tablespoons chili powder (more if you wish)
- 1 (19 ounce) can black beans, rinsed and drained
- 1 (19 ounce) can kidney beans, rinsed and drained
- 1⁄4 cup chopped fresh cilantro
- Peel broccoli stems and cube; set aside.
- In a large pot, place undrained tomatoes, tomato paste, and sugar; stir to combine.
- In a large skillet, begin to brown the ground beef; as meat starts to release its fat, add fresh garlic to pan and stir well.
- Saute until meat is browned; add to tomatoes, leaving fat behind in pan.
- In same skillet, over medium heat, add oil to pan and heat; add onions and saute until softened.
- To onions, add broccoli stems and chopped mushrooms; stir.
- Sprinkle salt, black pepper, cumin, oregano and cayenne over vegetables and stir so that the vegetables are coated with the spices.
- Add entire skillet mixture into the pot, add chili powder, and stir well.
- Over high heat, bring mixture to a bubble; reduce heat to medium-low and let simmer for 30 minutes.
- Add beans and cilantro to pot, stir well, and let mixture simmer for an additional 10 minutes or until beans are heated through and vegetables are cooked.
- Taste; add additional seasonings if desired, and serve.
- Note: like most chilis, this will be better the second day.
I selected this for the Hidden Gems event and this is truly a hidden gem. It is a rich chili packed full of veggies. I used ground turkey in place of the ground beef. This recipe made way more than the 6 servings for DH and I. I can envision this served over spaghetti or pasta which is what I plan to do with some of the leftovers. I also plan on freezing some for later. Great recipe!