This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili."
-Harry James, Author
OK, is it really chili if the flavors are not Southwestern or South American? Sort of. The concept of a one pot meal using meat and beans has its roots in a number of cuisines – Italian, Spanish, Indian, and even African. So in that sense, yes, it is a chili.
I don't really care all that much, because the result is pretty great. I love the taste of fennel and sage together – it's a bit like great mild sausage flavors and it is perfect with the ground beef, beans, carrots, and tomatoes.
You could stretch this into 6 servings by serving this on top of some brown rice or even better, polenta. Either way - plain or with brown rice or polenta - like all chilis this is actually better the next day. Make a double batch so you have some for leftovers.
Servings: 5 | Serving size: 2 1/4 cups
Cooking time: 60 minutes
This keeps well for about 48 to 72 hours in the fridge.
|2 tsp.||olive oil|
|4 cloves||garlic (finely minced)|
|2 large||onions (diced)|
|1 lb.||extra lean ground beef|
|2 large||carrots (peeled and cut into 1/2 inch chunks)|
|2 tsp.||dried oregano|
|1 tsp.||rubbed sage|
|1 tsp.||ground fennel seed|
|1/8 tsp.||fresh ground black pepper|
|2 – 15 ounce cans||no salt added white beans (drained and rinsed)|
|1 – 15 ounce can||no salt added diced tomatoes|
|1 1/2 cups||water|
|12 large||black olives (thinly sliced)|
Place the olive oil in a large sauce pan or medium stock pot over medium high heat.
Add the garlic and cook for about one minute. Stir frequently.
Add the onions and cook for about 4 to 5 minutes. Stir frequently.
Add the ground beef and cook for about 5 minutes. Stir frequently and cook until the beef is lightly browned.
Add the carrots, the oregano, sage, paprika, fennel, salt, pepper, beans, tomatoes, and water.
Reduce the heat until the chili is just simmering and cover. Adjust the heat to keep the chili at a simmer.
Cook for 30 minutes. Stir occasionally.
Add the black olives, cook for another 15 minutes, and serve.
Serving size = 2 1/4 cups
Servings = 5
Amount Per Serving
|Calories 536||Calories from Fat 162|
|% Daily Value|
|Total Fat 18g||28%|
|Saturated Fat 7g||35%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 52g||17%|
|Dietary Fiber 13g||52%|
|Vitamin A 130%||Vitamin C 30%|
|Calcium 20%||Iron 40%|
|Vitamin K 15mcg||Potassium 1625mg|