Greek Chili
From Joanne Rappos, @theoliveandmango
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
50 min (COOK TIME: 35 min / PREP TIME: 15 min)
Easy
6-8 servings
Ingredients
-
2
tbsp
Olive oil
-
2
pounds
lean ground Beef
-
2
carrots
(minced)
-
2
celery ribs
(minced)
-
1
large onion
(diced)
-
1
large sweet red bell pepper
(cored, deveined and diced)
-
2
tbsp
Concentrato (Tomato Paste)
-
4
cloves
garlic
(minced)
-
3
tbsp
chili powder
-
1
tsp
paprika
-
2
tsp
dried oregano
-
1/4
tsp
chili flakes
-
398
ml
Polpa (Finely Chopped Tomatoes)
-
2
cups
stock
(chicken, vegetable, or beef)
-
15
ounce
cans white beans
(drained)
-
salt and black pepper
(to taste)
-
2
cups
chopped kale or spinach
-
1/4
cup
chopped fresh herbs
(the preferred combination is parsley and dill))
-
Serve with crumbled feta, green onions, more chopped fresh herbs and pita chips
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Greek Chili: Method
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrot, celery and bell pepper and cook 5-7 min until softened.
- Increase heat to medium-high, add the ground beef and brown, using a wooden spoon to break up the large pieces as it cooks for 5-7 mins.
- Add Concentrato (Tomato Paste) garlic, spices and a pinch of salt and pepper. Cook stirring for 1 minute.
- Add Mutti Polpa (Finely Chopped Tomato), beans and stock. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes until the chili has reduced slightly.
- Stir in the kale and cook until just wilted.
- Remove from the heat and stir in the fresh herbs. Season with more salt and pepper to taste
- Serve topped with crumbled feta cheese and more fresh herbs or green onions along with pita chips or crusty bread.
