Monday, August 11, 2014

Sweet and Spicy Cabbage Chili

     If you haven't signed up for Bountiful Baskets, you don't know what you are missing !!!  You never know what you will get in your Basket, but I love the fact that it forces you to grow in your cooking arena!!!  Last week I discovered Figs for the first time and fell madly in love!  I also received a head of cabbage as a challenge.  Well, when I started playing in the kitchen this morning a beautiful chili was born, ... and the hubby LOVED it ... cause he's no dummy and it really was good !!!  HA  Give this a try and learn to enjoy cabbage as much as I have !!!  In good health~paige  ;)

1 Tablespoon EVOO
Heaping teaspoon chopped jarred Garlic
Large Yellow Onion, chopped
Hand full of chopped Baby Carrots
1 pound 96% lean Ground Beef
Dash Cayenne
Dash Chili Powder
Dash Cinnamon
Dash Cumin
1 head Cabbage, sliced and diced
2 cans 14.5oz diced Tomatoes
15oz can Tri Colored Beans or Black Beans
15oz can of Corn
16oz Pineapple Peach Salsa
2 Tablespoon LB Jamisons Chicken Base or 4-6 Chicken Bullion
Salt to taste

     Heat EVOO in large stock pot, add Onion, Garlic and Cayenne til golden brown, may take 20-30 minutes.  Add Carrots til softened, then add Beef to brown and sprinkle with Chili Powder, Cinnamon and Cumin.  When Beef is cooked, add Cabbage, Tomatoes, Beans, Corn, Salsa, Chicken Base and Salt to taste.  Heat on low simmer for 45-50 minutes or until Cabbage softens and becomes the consistency of Chili! Serve and Enjoy  ;)

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