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Thursday, March 31, 2016

Bone Broth Chili

I finally made some beef bone broth.  Why it has taken me so long, I don't know.  Click this link for the recipe for the beef bone broth.   Ours was without leeks.  Those were forgotten at the store.  Oh well.  Make this ahead of time, cool in fridge and then skim off the fat on top.  Now you are ready to use it.  Then on to the chili!

2 TBSP olive oil
1 onion, diced
2 stalks celery, diced
2 carrots, diced
1/2 orange bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
2 tsp chili powder
1 tsp cumin
3 tsp paprika
1/2 tsp dried oregano
2 cups bone broth
1 15 oz can stewed tomatoes
1 28oz can crushed tomatoes
2 15oz cans of beans (if you get two different kinds of beans, you get different vitamins and minerals)
1 15oz can of corn
1 15oz can of Rotel chopped tomatoes with jalapenos (you could just use a can of diced tomatoes)
salt and pepper to taste (feel free to use cayenne pepper)

Optional Toppings
Avocado (or should this be a requirement?)
Fat free Greek yogurt in place of sour cream
Chopped cilantro
Chopped green onion
Hot sauce
Chopped onion

Heat olive oil in pan.  Add onion, celery and carrots and cook until almost softened.  Add bell peppers and cook for another 3 minutes.  Add spices and stirring occasionally for 2 minutes, making sure spices are toasting and releasing fragrance.  Add remaining ingredients (other than salt and pepper) and bring to a gentle boil.  Return to lower heat and let simmer for 1 hour.  Season with salt and pepper to taste.  Enjoy!

This seems like a lot of work but it makes a big pot and it is easily frozen, making it perfect for busy moms or for a gift to people who need a meal.

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