As the weather becomes chilly, let’s opt for some chili! One of the best things about stews and soups is that a batch makes a lot of servings. When put into the freezer in serving-sized containers, they become almost an instant meal: no muss, no fuss. HINT: pull it out of the freezer and leave in on the counter to thaw. Ready when you need it. [Don’t get all anxious about bacteria while thawing: you do know that hot spices inhibit the growth of microbes.]
Chili non Carne: PB GF The recipe is my mother’s, except that she used beef. And she served it on a heap of mashed potatoes, but we won’t do that on a Fast Day. 1 cup serving =133 calories 0.7 g fat 6.3 g fiber 7.1 g protein 9.8 g carbs 70 mg Ca 1.5 cup serving =199 calories 1.1 g fat 9.1 g fiber 9.4 g protein 14.2 g carb 120 mg Ca HINT: This batch makes enough for 4 one-cup servings OR two 1.5 cup servings with 1 cup left over. Save the remaining chili for a lunch or check previous postings to see how we use it for breakfast. For 1 cup chili served with cheese garnish and melon, as in photo: 276 calories 9.7 g fat 6.1 g fiber 13.3 g protein 19.4 g carbs 227 mg Calcium
15 oz canned red beans, drained and rinsed 16 oz canned tomatoes – in chunks or diced, not drained 1 cup chopped onion 1 green pepper, chopped 2-3 tsp chili powder, or more if you like it hotter ½ – 1 tsp ground cumin per serving: 1 Tbsp cheddar cheese, grated, as a garnish + 2 oz melon
Saute the onion and green pepper in some of the tomato juices until tender. Add remaining ingredients and cook gently until the stew is thickened. Taste to see if it needs more seasoning. Serve one or one and a half cups for dinner tonight with the grated cheese on top.
Venison Chili: 299 calories 3.8 g fat 10.4 g fiber 30 g protein 45.6 g carbs 146 mg Calcium GF HINT: This is enough for 2 one-cup servings. Save the remaining chili for another dinner later or invite a fellow-Faster for dinner.
6 oz ground venison 16 oz canned tomatoes – in chunks or diced; drained, saving the liquid 1 clove garlic, chopped 1 cup red onion, chopped 1/2 cup green pepper, chopped 3/4 cup canned red beans, drained and rinsed 2-4 tsp chili + ¾ tsp salt + ½ – 1 tsp ground cumin per serving: a small slice of melon, as a garnish
Cook the venison, onion, garlic, and green pepper in some of the tomato juices until vegetables are tender. Add remaining ingredients and cook gently until the chili is hot throughout. Taste to see if it needs more seasoning. Serve one cup for dinner tonight with the melon on the side.
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