It was so cold last week and now that daylight savings time has started, I am already ready for bed at 7 pm. Let the hibernation begin! Cold weather always inspires me to make chili and so thankfully I had some leftovers after a busy Sunday to indulge in. Now anyone who knows me knows I do not like beans in my chili. When I was younger, my mom would purée beans and sneak them in. Now that I am an adult, I do the same thing because they are so very healthy for you. I guess it's the texture but when they are puréed, they only add thickness and nutrients.
I start out with ground mild Italian turkey sausage and over medium heat, cook until almost done with the meat being slightly pink.
I then add in carrots, onions and celery. (Yes I cheated with short cuts from Hy-Vee, so easy!) I finish cooking the sausage and slightly softening the veggies.
Usually this is about and additional 5-7 minutes.
I then add in 2 cups of diced red bell pepper and continuing cooking for 5 minutes.
Next up is one can of tomato paste and one can of no salt added diced tomatoes.
Once that is blended and simmering, in goes my flavoring. 1 teaspoon of black pepper, 1 teaspoon of cumin, 1 tablespoon of cinnamon and 2 tablespoons of chili powder. I sometimes like mine a little spicier and will add 1/2 teaspoon of red pepper flakes.
Stir under blended, add 1/2 cup of water, pop a lid on and simmer on low for about 2 hours, stirring every 30 minutes.
In the last 30 minutes, add 1 cup of puréed beans. I used canned cannellini beans or white beans with no added sodium. The beans will help thicken the chili too. And there you have it! It was a delicious dinner tonight.
~Crazy
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