Mommy’s Chili Shack

Juliana is a very picky eater who can survive for long periods of time on nothing but pasta (generally plain, occasionally with sauce), berries, hard boiled eggs (the white only) waffles and cereal.  It is very difficult to get her to try new things and she will usually say that she doesn’t like it before any of the food reaches her mouth.  So it is surprising to me that she likes my chili.

The last time I made it she reminded me that she only likes chili the way that I make it and it was really yummy.  In fact she said it was so good that I should open a restaurant and call it “Mommy’s Chili Shack”.

The options are limitless when it comes to Chili.  I have tweaked this recipe over many years and it combines a mix of fresh and canned veggies.  The fresh veggies are onions, celery and green pepper and canned tomatoes.  I always have canned tomatoes in my pantry. They are perfect for a quick sauce, add texture to a soup or stew, and provide a great way to add vitamin C, fiber and potassium to a meal.  The 2010 Dietary Guidelines for Americans advise eating more vegetables, and tomatoes are an easy way to add an extra serving.  A recent article in the American Journal of Lifestyle Medicine provides more information about the nutritional advantages of increasing tomato consumption.

In this recipe I used Hunt’s diced tomatoes which are 100 percent natural and contain no artificial preservatives or ingredients. Experiment with some of your family favorites and see if you can add an extra serving of vegetables to the recipe.

Recipe: Mommy’s Chili Shack Special – dedicated to Juliana

Brown meat and chop the fresh veggies.

After draining any fat from the meat, add the onions, seasoning and tomatoes. Cook for several minutes to combine the flavors.

Add the green peppers, celery, kidney beans, tomato sauce and tomato paste.

Simmer until the beans are tender (approximately 45 mins).  Top individual bowls with cheddar cheese and serve with tortilla chips, crackers or a slice or two of crusty bread.

1-1.5 lbs Ground beef/turkey (I generally use half of each)
Chili seasoning (I use a seasoning packet, but this where you can add more heat it you prefer)
1 onion, chopped
1 green pepper, chopped
3-4 stalks celery, chopped
2 cans Hunt’s diced tomatoes
2 cans kidney beans
1 large can Hunt’s tomato sauce
2 TB tomato paste
Shredded cheddar cheese

DISCLOSURE: This post is part of a campaign from Hunt’s and The Motherhood. I was compensated for my time and was provided some literature about tomatoes.  The recipe is my own and one that I cook for my family on a regular basis.

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