Chili
for any occasion

1 lb of medium or lean ground beef
1 small red or yellow onion, chopped
2 cloves of garlic, fresh or paste
8 oz can of red kidney beans
1 cup canned or fresh mushrooms
1 red, green or yellow pepper, chopped
1 cup of raw or frozen spinach, chopped
1 jar Classico Spaghetti sauce, Four Cheese
1 package of Taco seasoning mix
3 tablespoons of olive oil

watch

Directions:

1.  In a large skillet, add a few tablespoons of olive oil, chopped onions, garlic, mushrooms and peppers, cook and stir on medium heat until onions are transperant and peppers are soft (about 10 minutes).
2.  Remove from skillet and set aside.
3.  Using the same skillet (do not wash) cook the beef on medium heat. Stir until thoroughly brown.
4.  Add first items you've set aside, to the meat, also add beans, chopped spinach, 1 jar of Classico spaghetti sauce and 1 package of Taco seasoning.
5.  Reduce heat to low and stir until Taco seasoning is thoroughly dispursed and the spinach softened.
6.  Turn off the heat, transfer to a cold burner. Allow the chili to 'rest' for 20 minutes or so, giving time for flavours to fully saturate the mixture.

widgets

Garnishes

• shredded chedder cheese
• parmason cheese
• dollop of sour cream
• crumbled corn chips
• diced onions and peppers

substitutions

Substitutions

• any kind of canned beans
• reduce meat/increase the beans using a few varieties
• frozen spinach
• serve over rice

bread

Pair with

• Irish soda bread
• Garlic bread
• Caibetta loaf
• flat breads
• Tortilla chips

retail products

Retail Products

• Classico spaghetti sauce
• Old El Paso seasoning
• Primo canned beans
• Flat breads (non-specific)
• Your preferred brands

Nutritional value per serving:

Calories 284, Total fat 15 g, Saturated fat 4 g, Polyunsaturated fat 2 g, Monounsaturated fat 7 g, Trans fat 0 g, Cholesteraol 49 mg, Sodium 248 mg, Potassium 531 mg, Total carbs 17 g, Diatary fiber 5 g, Sugars 0 g, Protein 19 g