Sunday, May 28, 2017

No Tomatoes? No Problem!

I have met many people who cannot consume tomatoes. Since our family tends to look for hearty meals that are both easy and allergy-friendly, I wanted to share my newest chili recipe. Whether it be for topping a hot dog or burger, eating alone or just as one of those meals that you double and freeze for less cooking later, it's a must try!

Mango Chili
(For those who cannot have tomatoes & another easy place to hide pureed veggies!)

2 Tablespoons oil
1 Tablespoon onion and garlic powder 
1 Pound ground meat of your choice (try to use a combination)
1 Teaspoon EACH sea salt, basil and chili powder
½  Teaspoon EACH thyme and oregano
¼ Teaspoon ground black pepper or ground coriander
Cumin & red pepper to taste
2 Cups "safe" beans of your choice, drained and rinsed (black beans)
1/2 Cup - 1 Cup pureed greens of your choice
1 Medium mango, deskinned and pureed
*If it seems dry, add broth starting at ¼ - ½ cup and increase if needed

Prep Time:   5 Minutes
Cook Time:  25 Minutes

  1. In a large saucepan, heat oil  
  2. Add onion and garlic  
  3. Cook over medium heat until brown  
  4. Add ground meat; cook until the meat is not pink anymore 
  5. Add all of the remaining spices and stir well  
  6. Add the beans, greens and mango  
  7. Cover; simmer on low heat for about 10-20 minutes

*This recipe is spicier if you make it ahead of time and let it sit overnight.

Makes approximately 4 servings

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