My Chili is a little different every time as it depends what I have on hand. This makes a large pot of chili, for smaller or half a crock pot use 1 lb ground meat 1 pepper, and leave out salsa, passata and chick peas.

 

2 lbs Ground Beef ( you could use ground pork, or turkey or chicken or a mixture)1 lg Onion diced

2 stalks Celery sliced

1 Green Pepper diced

1 Orange or Red Pepper diced

2 Cloves Garlic minced

1 28oz can Diced Tomatoes (no added salt)1 can Red or White Kidney Beans drained and rinsed

1 can mushrooms sliced or P&S drained and rinsed

1 can Chick Peas drained and rinsed

1/2 bottle Passata (optional strained tomato puree, comes in a glass jar usually found with Pasta Sauce, you could use crushed tomatoes as well))

1 jar Mild Salsa

 

Spices are to taste and just estimates

1/2 tsp Salt

1/4Black Pepper

2 tbsp+ Ground Cumin

2 Tbsp + Chili Powder

 

Brown beef and onions and drain off or rinse. Combine all the rest of ingredients in crock pot. I cook on high until it starts to boil ( 2 hours) then turn to low (6 hours) o until you are ready to eat and veggies are tender. I do several taste tests and add more spice. I always serve the chili with sour cream or plain Greek Yogurt (cools the palate if it is too spicy) and shredded cheddar cheese on top.

 

I know this is old, but I am a newbie getting ready to head into my puree'd phase. I came across this recipe. No one had answered the last question. So, I am hoping someone can now. It looks delicious with the right portion. 

DO you cook the squash first or just open it up and take the strings out raw?

OK - update: The flavor was excellent - even my picky niece liked it. The texture was too hard - kind of like a popsicle. Next time I will use the correct amount of yogurt, but definitely will make this again!

oooh, yes. small container (I only discovered the large containers a few days ago--didn't even know they made em!).  I'm thinking it will def. be tangier and more yogurty than the one i made :D

String cheese wrapped in lunch meat turkey, then warmed up in a pan. 1/2 cup low-fat cottage cheese. Hummus, low-fat cheese wedges and cucumbers. 1/4-1/2 cup chili with beans, pulsed in chopper, if necessary. You can add sprinkle of shredded cheese and dallop of Greek yogurt, too. Today I made simple chicken salad with light mayo and a dash of Dijon, then pulsed it smooth in the chopper. Added in 3 boiled eggs, chunked. Ate it on Wasa crackers. (I know, weird but I have them on my soft food list. Really crunchy, delish!)

That's what I've been eating this week.