CHILI – Ohio State Buckeyes
6/17/2007 12:00:00 AM | General
Nutrition
Athletes’ Favorite Recipes
CHILI
As true to most casseroles, the flavor of chili improves with age. Make a big batch and enjoy it more as the week goes on! For variety, serve it as a Mexican Salad. Moist corn bread is a nice accompaniment.
Rather than making chili with beef, try ground turkey. For vegetarian chili, replace the meet with corn, tofu, or shredded cheese.
Yield: 4 servings
| 1 large onion, chopped 1 pound lean hamburger or ground turkey 2 16-ounce cans kidney beans 1 16-ounce can crushed tomatoes 2 tablespoons chili powder
|
Optional: 2 teaspoon cumin; salt, pepper, and garlic powder to taste; 1 tablespoon molasses; 1 pound diced tofu; 1 to 2 cups corn or cheese on top for protein; chopped mushrooms, green peppers, broccoli, green beans, or raisins as mix-ins.
1. In a large skillet, brown the chopped onion with the hamburger or turkey. Drain the grease. If using tofu, saut it with the onion in a little bit of olive oil.
2. Add the beans, tomatoes, seasonings, and optional mix-ins.
3. Cover. Simmer for 15 minutes to 2 hours-the longer the better.
Nutritional Information:
Total Calories (with meat): 1,900
Calories per serving: 475
|
Nancy Clark’s Sports Nutrition Guidebook. (1997)
