for any occasion

1 lb of medium or lean ground beef
1 small red or yellow onion, chopped
2 cloves of garlic, fresh or paste
8 oz can of red kidney beans
1 cup canned or fresh mushrooms
1 red, green or yellow pepper, chopped
1 cup of raw or frozen spinach, chopped
1 jar Classico Spaghetti sauce, Four Cheese
1 package of Taco seasoning mix
3 tablespoons of olive oil



1.  In a large skillet, add a few tablespoons of olive oil, chopped onions, garlic, mushrooms and peppers, cook and stir on medium heat until onions are transperant and peppers are soft (about 10 minutes).
2.  Remove from skillet and set aside.
3.  Using the same skillet (do not wash) cook the beef on medium heat. Stir until thoroughly brown.
4.  Add first items you've set aside, to the meat, also add beans, chopped spinach, 1 jar of Classico spaghetti sauce and 1 package of Taco seasoning.
5.  Reduce heat to low and stir until Taco seasoning is thoroughly dispursed and the spinach softened.
6.  Turn off the heat, transfer to a cold burner. Allow the chili to 'rest' for 20 minutes or so, giving time for flavours to fully saturate the mixture.



• shredded chedder
• parmason cheese
• sour cream
• crushed corn chips
• diced onion
• diced peppers
• croutons



• other canned beans
• reduce beef/increase the beans using a few varieties
•turkey subsitute
• frozen spinach
• serve over rice


Pair with

• Irish soda bread
• Garlic bread
• Caibetta loaf
• flat breads
• Tortilla chips
• French loaf
• Dutch Crunch

retail products

Retail Products

• Classico spaghetti sauce
• Old El Paso seasoning
• Primo canned beans
• Flat breads (non-specific)
• Your preferred brands

Nutritional value per serving:

Calories 284, Total fat 15 g, Saturated fat 4 g, Polyunsaturated fat 2 g, Monounsaturated fat 7 g, Trans fat 0 g, Cholesteraol 49 mg, Sodium 248 mg, Potassium 531 mg, Total carbs 17 g, Diatary fiber 5 g, Sugars 0 g, Protein 19 g