Meat-a-tarian Chili

The snow is flowing out here in the mid-west.

School's are canceled, work is postponed;

Nothing better to do than make snow angels and eat chili!

 

Chili is such a great and easy meal to make. I mean seriously, you put it all in a pot, let it simmer for and hour or so, and then you eat it!
Yes, please!

Since I am a meat-a-tarian- It's a personal choice- like ground beef in my chili.
You could easily use ground turkey, chicken, or make it vegetarian by using quinoa;
But, if you eat red meat, give ground beef a try, at least once.

As an advocate for chili, I think beans are essential to the meal.
Some say it's not authentic, but what does that even mean, "Authentic chili."
There are sOooooo many ways of making chili (Uh, chili cook-offs where people create unique, personalized chilies, so really there is no authentic in my mind, just make it the way you want it to taste and viola!)....anyways, add your fiber (or not, but I vote you  should) and enjoy it.

Ingredients:
1/2 lb 93-97% ground beef*
1 can rotel
1 can light kidney beans
1 can dark kidney beans
1 can tomato sauce, 8oz
1/2 onion, chopped
4 garlic cloves, minced
1 tbs chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp thyme
1/2 tsp oregano
1/2 tsp paprika
1/2 tsp cinnamon
1/2 cup water 
Salt and pepper, to taste

* If you don't have 93-97% ground beef or just want to make it even healthier, cook you meat like normal in pan. when fully cooked, dump into a coriander and rinse with HOT water--essentially you are washing off the excess grease. 

Directions:
Cook ground beef in a large pot on Medium-High heat. If desired, drain grease and return to pot (see note above).
Add chopped onion and minced onion and let simmer for 1-2 min.
Season with oregano, paprika, thyme, garlic powder, and salt and pepper to taste. Let  warm for 1 min
Add Rotel, stir. Then add light and dark kidney beans, stir. Then chili powder, cumin, and cinnamon. Stir until and well combined.
Bring to a simmer--just below boiling, and then reduce heat to low and let sit for 1 hour+ (the Longer you wait the more the flavors combine--do not exceed 2 hrs on heat.)

Truly, chili is a taste as you go meal, if you feel like you want more of one spice and less of another adjust according to your palate.

Serve in a LARGE bowl, topped with shredded cheese.

ENJOY!!!

Chickpea Chicken Chili

Chili is so flavorful, and filling; 

add a side of toast, and you have a DELICIOUS meal.

You do have to mindful of what and how much of something you put in to keep it healthy, but with beans, broth, veggies, meat (or more veggies!), and seasonings you can't go wrong. 

 I choose to use chickpeas for the beans because I thought they would be a fun alternative to the normal chili kidney/navy bean, and boy were they.  The flavor and texture was perfect and help create a protein packed and fiber rich meal. 

This recipe is perfect for two people but feel free to double, or trip it to your liking.


Ingredients: 
1 chicken breast
1 can of chickpeas(aka garbanzo beans)
1 cup of natural chicken broth
1/2 onion, chopped
2 oz of diced green chilies (I used half of a 4oz can)
1 tbs olive oil
1 1/4 tsp garlic powder
1 tsp cumin
1 tsp dried oregano
1/2 tsp pepper


Directions: 
Heat olive oil in a skillet medium-high heat and cook chicken with onion and garlic powder until chicken is cooked through.
While chicken is cooking, dump the can of drained chickpeas, 1/2 cup chicken broth,  pepper, cumin, and oregano in a food processor (a blender could work, but you may have to scrape down the sides) and blend to a smooth cream.
Heat a small sauce pan with 1/2 cup chicken broth on medium-high. Add creamed chickpea mixture, diced chilies, and onions from chicken pan.
Shred chicken and add to sauce pan.
Simmer for 15 min.

Serve warm with a sprinkle of cheese, a dollop of plain greek yogurt, and/or a sprinkle of parsley flakes.

ENJOY!!!!

Nutritional Information

1 serving

279 cal * 43 carbs * 1g sat fat * 25g Protein * 11g fiber