Anderson House Montana Creekside Classic Chili Soup Mix

1. Heat oil in a 4 quart pot.

2. Add ground chuck and brown thoroughly over medium to medium-high heat.

3. Stir in contents of Montana Creekside Classic Chili Mix for 30 seconds.

4. Add in tomatoes, broth, vinegar and sugar. Bring to a simmer.

5. Cover and simmer on low for 30 minutes.

6. Remove the whole japones pepper.

7. Serve with optional toppings of sour cream and shredded cheese or sliced avocado with cornbread on the side.

To boost vegetables, add 2 cups chopped, mixed red and green peppers and 1 cup chopped, fresh or frozen carrots in final ten minutes of cooking time.

To give a Mediterranean twist, top each serving with 1 tablespoon unsalted cashews.

To cut saturated fat, prepare with 1 pound extra lean ground beef, bison, turkey, or go Vegetarian.

To cut sodium, prepare with no salt added canned diced tomatoes or diced fresh tomatoes or, and prepare with low sodium broth. To cut sodium further, substitute water for half of the broth.

Ingredients
• 1 tablespoon oil
• 1 medium zucchini, diced
• 1 red pepper, diced
• 1 large onion, diced
• 8 ounces mushrooms, diced
• 12 ounces vegetable broth
• 1-14 ounce can petite diced tomatoes
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• Optional: 1/2 teaspoon each of salt and freshly ground black pepper

Directions
1. Heat oil in a 4 quart pot.
2. sauté onion, red pepper, and mushrooms over medium to medium-high heat.
3. Stir in contents of Montana Creekside Classic Chili Mix for 30 seconds.
4. Add in tomatoes, broth, vinegar and sugar. Bring to a simmer.
5. Cover and simmer on low for 15 minutes, add zucchini and cook for additional 15 minutes.
6. Remove the whole japones pepper.
7. Serve with optional toppings of sour cream and shredded cheese or sliced avocado with cornbread on the side.