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–+ servings

SauerBerri Chili

Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: chili, lowfodmap, porkchop, turkey
Prep Time: 30 minutes
Cook Time: 4 hours
Simmer: 4 hours
Total Time: 4 hours 30 minutes
Servings: 16 4 oz sevings
Calories: 149kcal
Author: Chef Verde
This is a strange, but delicious chili. You will never be sorry you tried it. For IBD be cautious and check ingredients to be certain they work for your diet.
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Ingredients

SourBerri Meatballs - Meat Ball Serving size 45 g

  • 1.5 lbs Turkey ground
  • .5 lbs pork loin trimmed and ground
  • 2 tbsp bread crumbs gluten-free
  • 1 egg
  • 8 oz sour cream light

SourBerri Sauce

  • 6 plum tomato
  • 1 Vidalia onion chopped or 2 medium sweet onions. FOR IBD LowFODMAP use 1 cup of tops of green onions
  • 4 pepper jalapeno chopped IBD BEWARE! Optional
  • 1 tbsp Basil or spices of your choice Crushed Red Chili Pepper Flakes not advised for IBD diet
  • 1 tsp sea salt
  • 1 cup Stevia in the Raw or Brown Sugar
  • 1 tbsp apple cider vinegar with mother

SauerBerri Chilli

  • 16 oz whole berry cranberry sauce unprocessed or use fresh whole cranberries
  • 16 oz sauerkraut without additives and unfermented

Instructions

Meat balls

  • Combine all items in bowl, mixing very well. Cover. 
  • Refrigerate over night or 1-8 hours to blend the flavors. Time is up to the chef.
  • Form into 16 balls.
  • Place in medium sauce pan and brown over medium heat stirring to brown all evenly.
  • Add to Sauce one hour prior to serving and simmer for one hour.

SauerBerri Sauce

  • Place all ingredients in sauce pan, cover and simmer for 4-8 hours until the consistency is to the Chef's liking.

SauerBerri Chilli

  • Add SauerBerri Sauce to crock-pot along with Sauerkraut and Fruit Whole Berry Cranberry Sauce. 
  • Cook on High for 1 hour. 
  • Add meatballs, reduce heat to medium and cook for 1 hour.
  • At this point you could serve, but a few more hours on low will only make it better.

Notes

This chili is not the traditional chili, but has won awards since it was first entered into local contests in 2004. I've brought it back for the IBD Diet.
Beware it is not for Chef's in a hurry!

Nutrition

Calories: 149kcal | Carbohydrates: 16g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 407mg | Potassium: 300mg | Fiber: 1g | Sugar: 13g | Vitamin A: 335IU | Vitamin C: 13.2mg | Calcium: 44mg | Iron: 1mg