Baked Chili with a Twist

What You Need:

1 small onion, chopped

1 1/4 C of white rice

1 1/4 C of beef broth

1 (26 oz.) can black beans, rinsed and drained

1 1/2 lbs. ground chuck

1 (4 oz.) can green chilies, drained and diced

1 t of salt

1 t of ground cumin

1 t of dried oregano

2 C zucchini, shredded

1 (14 oz.) can petit diced tomatoes

How to Make It:

Allow the oven to preheat to 450 degrees.

Spray the sides and bottom of a cast iron Dutch oven pan with a non stick cooking spray.

Scatter the onions over the bottom of the pan.

Spread the rice over the onions and pour the water over the rice.

Smooth the rice out into an even layer.

Place the beans into a mixing bowl.

Add the ground chuck, chilies, salt, cumin and oregano and mix until well blended.

Drop the mixture by forkfuls into the pan.

Spread the zucchini over the meat mixture and top with the diced tomatoes.

Cover and bake 45 minutes or until cooked through.

Makes 4 servings

Chili comes in many shapes and sizes and this version is like no other.  It has a thick stew like consistency that is hearty as well as delicious. Use any type of bean including chili beans or kidney beans when making this dish for your family to try.

Preparation Time:  approximately 10 minutes

Baking Time:  approximately 45 minutes

Total Time:  approximately 55 minutes

Nutritional Information:  (approximate values per serving)

Calories 882; Fat 27g; Carbohydrates 105g; Cholesterol 99 mg; Sodium 102 mg; Protein 57g;

Fiber 28g