Hungry Girl - Dan Good Chili

While Hungry Girl is not my all time favorite cookbook, this chili recipe is great!  It's somewhat time consuming to chop so you might want to use a food processor.  Also I found this chili is better the chunkier the veggies (so don't worry about dicing)

My mom adds Morningstar Ground Crumbles to this so my dad will eat it.  Just adjust according to the nutrition information on the back of the bag.

Dan Good Chili

• 4 1/2 cups tomato sauce
• 1 cup canned diced tomatoes with green chilies
• 3/4 cup of canned red kidney beans drained and rinsed
• 3/4 cup of canned black beans drained and rinsed
  
• 1 cup canned sweet corn kernels
• 1/2 cup canned jalapeno slices chopped
  
• 1½ cup onions, chopped
  
• 1 large red pepper, chopped
• 1 large green pepper chopped
  
• 1¾ cup carrots, chopped
• 1 1/2 cups chopped portabello mushrooms
  
• 1½ T. chili powder
  
• 2 tsp. crushed garlic
  
• 1 tsp. Worcestershire sauce
  
• 1 tsp. ground cumin
  
• Salt & pepper to taste
  

• Place tomato sauce, tomatoes, jalapenos, chili powder and cumin in large stock pot. Stir over low heat. Once mixture is heated, stir in the garlic and continue to cook for about 5 minutes.
  
• Add carrots and continue to cook over low heat. Meanwhile, over medium heat, cook onions and peppers and mushrooms for 3-5 minutes in a large pan with just ½ cup water and salt & pepper. The onions and peppers should still be a little crunchy. Using a slotted spoon to drain any excess water, add the veggies to the pot.
  
• Add beans, corn and Worcestershire sauce to the pot. Mix well. Everything should be in the pot now.
  
• Cook over low heat for about 2 hours, stirring every 20 minutes or so. Chili is done when carrots have lost their crunch.
  
  
  
  
  
  
  PREP TIME: 1 hr
  TOTAL TIME: 2 hr cooking

  notes:
  

  This recipe comes from Hungry Girl. A 1-cup serving has

  120 calories

  1g. fat

  6g. fiber

  26g carbs

  10g sugar

  6g protein

  A serving is equal to 2 WW POINTS.