Recipe: Healthy Moon Chili
Is there ever a bad time for easy comfort food? Meet the hearty, hot and healthy Moon Chili. The recipe, from Pam Vivan’s cookbook Low Sodium Cooking from the Heart, is not only delicious, but low sodium and cirrhosis-friendly, too.
1 lb lean ground beef
1 lb ground pork
2 stalks chopped celery
1 small package frozen mixed vegetables
corn niblets (optional)
1 can no salt added red kidney beans, undrained
1 can no salt added white kidney beans, undrained
1 can no salt added seasoned stewed tomatoes, undrained
1 can no salt added seasoned chilli stewed tomatoes, undrained (if unavailable, you can use Italian tomatoes and add chilli powder)
1 package no sodium Mrs. Dash chilli seasoning
In a Dutch oven on the stove, sauté onion, ground beef and pork together until cooked. Add celery, vegetables and pepper to taste. Add kidney beans (do not drain). Simmer until celery is still crunchy. Add tomatoes and Mrs. Dash. Do not overcook.
Now all you need to do is curl up with a bowl and enjoy (and repeat with leftovers tomorrow… and maybe the next day, too).
This recipe was prepared by Pam Vivian from her new cookbook: Low Sodium Cooking from the Heart. Learn more about the inspiration behind Pam’s book. The recipe is shared with their permission.