Prep 15 mins
Cook 1 hr
A friend gave this recipe to me from one of her cookbooks. It did not remind me of chili in the thick sense that I usually think of it (the sauce is definitely on the thinner side). However, I found it has really nice flavor and lots of veggies. My friend typically serves this dish over rice.
- 8 ounces extra lean ground beef
- 1 onion, chopped
- 1 garlic clove, crushed
- 6 ounces carrots, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 6 ounces courgettes, diced
- 5 1⁄2 ounces button mushrooms, quartered
- 1 tablespoon chili powder
- 1 teaspoon ground coriander
- 3 tablespoons tomato puree
- 4 tablespoons red wine
- 1⁄2 pint beef stock
- 14 ounces canned chopped tomatoes
- 8 ounces canned red kidney beans, drained
- 2 tablespoons chopped fresh parsley
- salt & freshly ground black pepper
- Brown beef in a large, non-stick pan. Add onions, garlic, carrots, peppers, courgettes, mushrooms, chili powder, and coriander. Stir well.
- Cook for 5 mins, then add the tomato puree, wine, stock, and chopped tomatoes. Season to taste and bring to a boil.
- Cover, reduce heat, and simmer for 40 minutes.
- Remove the lid, stir in kidney beans, and cook uncovered for a further 10 minutes. Serve hot, sprinkled with chopped fresh parsley.
I love the variety of veggies in this dish which is filled with flavour. I turned it even lower fat (and no cholesterol) by using a vegetarian "ground round" flavoured with mexican styled spices. Our guests didnt' know the difference! As we like our food on the spicy side, also added a tsp of minced garlic& jalapeno (found in a jar in the produce section of the grocer), a tsp of red pepper flakes and one jalapeno seeded and chopped fine. I replaced the kidney beans with lower fat black beans. Thank you for sharing - this will be on our regular rotation.