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UPDATED CLASSIC
4 ways to eat chili
Save it! Freeze chili in an airtight
container for up to 3 months.
SUMMER CHILI Chili is a great, nutritious recipe for kids to master (they’ll need a little help). This version is light enough for the hottest day.
PREP TIME 15 MIN. – COOK TIME 15 MIN. READY IN 30 MIN. – SERVINGS 4
½ cup sun-dried tomatoes 1 red onion 2 cloves garlic 2 tbsp olive oil 2 tsp chili powder
4 oz ham 1 green bell pepper 3 (15 oz) cans
cannellini beans 3 tomatoes 2 tbsp flat leaf parsley
STEP 1 Slice the sun-dried tomatoes and place in bowl. Cover with hot water and set aside. Roughly
chop the onion and finely chop the garlic. Heat the olive oil in a heavy saucepan over medium heat. Sauté the onion, garlic and chili powder for 5 min., or until the onion is translucent. STEP 2 Slice the ham into strips and dice the pepper. Add both to the onion mixture and cook 5 min. STEP 3 Drain and rinse the beans. Roughly chop the tomatoes. Drain the sun-dried tomatoes, reserving ½ cup liquid. Add the tomatoes, sun-dried tomatoes and reserved liquid and beans to the pan and simmer for 5 min. Season with salt (in moderation) and pepper and garnish with parsley.
Tip Serve with warm tortillas.
Per serving: 585 calories, 10g fat, 2g saturated fat, 13mg cholesterol, 485mg sodium, 95g carbohydrate, 22g fiber, 16g sugar, 35g protein
MAY/JUNE 2016 35
1. Over spaghetti In Cincinnati, it’s called skyline chili. Top spaghetti or other pasta with chili and sprinkle on grated cheese. 2. In tacos Fill crisp taco shells with chili, guacamole, grated cheese and sour cream for a tasty, quick dinner. 3. On hot dogs For a messy but satisfying treat, top hot dogs with chili and chopped red onions. 4. In a bag of chips This one is only for special occasions: Open a small bag of corn chips and top with hot chili. Dig in!
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