27 February 2010
The most interesting borscht chili in the world
I was a little nervous about how I would do with portion control today, but I surprised myself! This morning, there was a pancake breakfast at Applebee's, a fundraiser for my son's school. I paid attention to my stomach and was NOT part of the clean plate club! Lunch was again out with a friend. We went to a cute tea shop and I ordered the high tea. I ate slowly and sipped my tea and again, did not finish it all.
Even though my portions were good today, I can't say my meals were too healthy. Sausage and pancakes made with white flour and syrup for breakfast, tea sandwiches and a scone for lunch....by late afternoon I was craving some veggies. I came up with this, um...interesting, chili as a way to use up some beets and zucchini I had in the fridge. I am calling this dish "The most interesting borscht chili in the world" because it WAS interesting. Not something I'd necessarily make again, but pleasant, healthy and hearty none the less. I paired the borscht chili with cornbread, packaged taco salad, and milk. Enjoy!
The Most Interesting Borscht Chili in the World by Joie de vivre
2 Tbls. olive oil
1 onion, chopped
3 beets, peeled and shredded
2 zucchini, shredded
1 14.5 oz. can pinto beans, drained and rinsed
1 14.5 oz. can kidney beans, drained and rinsed
1 14.5 oz. can garbanzo beans, drained and rinsed
1/4 c. green beans
2 28 oz. cans crushed tomatoes
1 package chili seasoning
1. Heat the olive oil in a large soup pot and add the onions. Saute for a few minutes until it starts to become translucent.
2. Add the shredded zucchini and shredded beets. Cook, stirring occasionally until they are soft, about 20 minutes.
3. When the zucchini and shredded beets are thoroughly cooked and completely softened, add all of the beans, the tomatoes and the chili seasoning.
4. Bring to a boil and cook for an additional 10 minutes to let the chili seasoning blend.
5. If desired, top with a dollop of sour cream.