It's Chilly Chili season...

[vixenbabe]

Zesty Texas Chili

1/2 cup white onion
1 lbs. LEAN ground beef or 1 lb. EXTRA-FIRM Tofu- chopped(I also use venison)
1 30 Oz. can chili beans
1 16 Oz. can crushed tomatoes
4 celery stalks, chopped
Chili seasoning to taste
1 tsp. fresh or dried cilantro
1 tsp. balsamic vinegar
1/2 cup soy cheese, divided
Parsley

In a large nonstick skillet, brown onion with beef or tofu over medium-high heat. Reduce heat to low , add next 6 ingreds. and simmer until celery is soft. Transfer to 4 bowls and garnish with cheese. (MAKES 4 SERVINGS)

Per serving: 478 cals., 50 g. protein, 47 g carbs., 10 g fat.

Using Tofu : 364 cals., 27 g protein, 46 g carbs., 8 g fat.

 

[pushing_fe]

I just made a huge pot of chili last week and ate it all week long with basmati rice.

I have never tried celery in my chili.

However, I do like to fire mine up a bit more than you. Try adding 2 habaneros, 10 Jalapenos, and a michelob lite.

 

[vixenbabe]

By all means, kick up the fire Pushing Fe! Add the celery if you want something different too.

I have to keep the fire down since my lil girl eats this chili too.
I 'd have to make two different recipes...Now that I think of it, I may DO just that!

I love hotter than the hinges of hell spicey foods.