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Tomato-Free Chili

Contributed By: Annette | See all of Annette's recipes
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Active Time:  40 Minutes
Total Time:  1 Hour
  16 servings
I developed this recipe for a family gathering. With food allergies (tomato) and fussy eaters, the mild blend of flavours suited every taste. Served with a large pan of Gluten-free corn bread and a green salad it can stretch even further.
2 lb. extra lean ground beef or ground chicken
1 finely grated zucchini
1 - 2 T. chili powder
1 - 2 finely chopped garlic cloves
1 - 2 tsp basil and/or oregano
1/2 cup dry red lentils
1 cup water
1 large onion (purple adds color)
2 sweet red peppers
1 can black beans, drained and rinsed
1 can beans, baked in molasses or maple
Mix ground meat and zucchini in large pot.

Cook on moderately low heat, stirring often to keep meat from cooking together.

Add chili powder, garlic and oregano, stir well.

Rinse lentils.

You may either add lentils and water to meat, then cook until the lentils are tender, or cook lentils in a small saucepan until tender, mash and add to meat.

Be prepared to add water to pan if there is a risk of burning.

Chop onion and peppers into bite sized pieces, add to meat and simmer with lid on for 5 minutes.

Add black beans and baked beans, keep on low till serving time.

Date Added: 08/28/2010
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