I posted my recipe for low sodium chili stew over at the
Recipe Xchange. Warning, even I find this very hot & spicy.
Ingredients
2 cups dried pinto beans
3/4 lb extra lean ground beef
16 cloves garlic (1 large bulb)
18 oz tomato paste (no salt added)
1 large tomato
1 large green bell pepper
1 large red/orange bell pepper
1 large purple onion
1 Tbsp ground cumin seed
1 Tbsp ground coriander seed
3 Tbsp ground cayenne pepper
1 Tbps ground paprika
Directions
Soak dried beans in room temperature water for 12 hours. (Alternately put beans in water, bring water to a boil, then turn off heat and leave covered for 1 hour). Drain and wash beans. Crush all 16 cloves of garlic and place in pan with ground beef. Brown beef & garlic. Dump finished contents onto absorbant surface (paper towel covered plate) and tap dry. Dice the tomato, peppers, & onion. Add all ingredients to a large pot, then add water to cover contents by about 1/2 inch. Bring to boil then reduce heat to lowest setting and cover. Let simmer/reduce for approximately 1 hour stirring every 15 minutes. Note: Fresh ingredients can be used in place of spices. I developed this without fresh ingredients being available. I ladle the finished product into eight 2-cup size microwavable containers and freeze any I am not eating immediately.
Makes 8 servings. Each serving is 250 Calories, 73 from fat, 8g fat, 3g Sat fat, 35mg Chol, 94mg Sodium, 1,109 mg Potassium, 30g Carb, 8g Fiber, 18g Protein
