Four Dead in O-Hi-O Chili
Yield
4 servingsPrep
20 minCook
45 minReady
65 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 2 | each |
zucchini
chopped |
|
| 2 | each |
carrots
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 35 | ounces |
tomatoes
canned |
|
| 1 ½ | pounds |
tomatoes
fresh |
|
| 3 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
cumin
|
|
| 1 | tablespoon |
basil
|
|
| 1 | tablespoon |
oregano
|
|
| 2 | teaspoons |
black pepper
|
|
| 1 | teaspoon |
salt
|
|
| 6 | ounces |
beer
flat |
|
| ½ | cup |
parsley leaves
chopped |
|
| 12 | ounces |
red kidney beans
|
|
| 12 | ounces |
chickpeas (garbanzo beans)
|
|
| ¼ | cup |
dill weed
fresh |
*
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | x |
cheese
shredded |
*
|
| 1 | x |
cream
|
*
|
| 1 | x |
sunflower seeds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 2 | each |
zucchini
chopped |
|
| 2 | each |
carrots
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 1011.5 | ml/g |
tomatoes
canned |
|
| 680.4 | g |
tomatoes
fresh |
|
| 45 | ml |
chili powder
|
|
| 15 | ml |
cumin
|
|
| 15 | ml |
basil
|
|
| 15 | ml |
oregano
|
|
| 1E+1 | ml |
black pepper
|
|
| 5 | ml |
salt
|
|
| 173.4 | ml/g |
beer
flat |
|
| 118 | ml |
parsley leaves
chopped |
|
| 346.8 | ml/g |
red kidney beans
|
|
| 346.8 | ml/g |
chickpeas (garbanzo beans)
|
|
| 59 | ml |
dill weed
fresh |
*
|
| 1E+1 | ml |
lemon juice
|
|
| 1 | x |
cheese
shredded |
*
|
| 1 | x |
cream
|
*
|
| 1 | x |
sunflower seeds
|
*
|
Directions
Heat ¼ cup olive oil in a skillet.
Add garlic, onion, and red pepper, and sauté.
In a second pot, put remaining oil and sauté zucchini, carrots, and celery.
Add ingredients from the first pot. Add tomatoes, spices, beer, and parsley.
Cook for 30 minutes, uncovered, stirring occasionally.
Add beans, dill, and lemon juice. Cook 15 minutes longer, stirring.
Add more chili powder if needed. Serve topped with cheese, sour cream, and sunflower seeds.
