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