Appetizers / Soups / Salads

Chili, Homemade with Veggie Puree is for Soup.

Chili, Homemade with Veggie Puree takes several minutes to prepare.

Chili, Homemade with Veggie Puree takes several minutes to cook.

Chili, Homemade with Veggie Puree makes 12 servings.

The ingredients for Chili, Homemade with Veggie Puree are:

1 lb 91% Lean Ground Beef (Kirkland)
2 cans Fire Roasted Diced Tomatoes
6 oz Carrots
6 oz Celery
6 oz Cauliflower
1 medium yellow onion
1 can Light Red Kidney Beans
1 can Mild Chili Beans
3 tbsp Chili Powder
2 tbsp Cumin
2 Bay leaves
3-4 garlic cloves, minced
Salt and Pepper to taste

Here is how you make Chili, Homemade with Veggie Puree:

1. Steam the carrots, celery, cauliflower, and onion using 1.5 cups water with the bay leaves in the water. Reserve the steaming fluid.2. While steaming the veggies, brown the beef in a 6-qt dutch oven. If not using a non-stick pan, use at least 1 tbsp canola oil.3. Strain the beef and set aside.4. In a blender, carefully puree the carrots, celery, onion, cauliflower, and roasted diced tomatoes with 1 cup of the steaming fluid. Be sure to extract and discard the bay leaves.5. Combine all of the ingredients, including the spices, in the dutch oven. Bring to boil on high heat. Once boiling, reduce the heat to medium low, cover and simmer the chili for at least 15 minutes.6. Serve immediately.Serving Size: Makes 12.5 8-oz servingsNumber of Servings: 12.5Recipe submitted by SparkPeople user NICRUZER.

The nutritional information for Chili, Homemade with Veggie Puree is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 156.1

• Total Fat: 3.5 g
• Cholesterol: 0.0 mg
• Sodium: 496.2 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 4.9 g
• Protein: 12.7 g

The dietary needs meet for Chili, Homemade with Veggie Puree is Low Fat