During the Summer months I gravitate more toward a raw diet; fresh fruit, veggies and protein. It’s served me well in that in the past month I’ve lost 6 of the 10lbs I want to lose.  That said, I am a comfort food girl at heart so I pulled out my Chilli recipe this week and figured why not?  It has lots of veggies in it, beans and chickpeas are filled with healthy carbs and fibre. The lean ground beef (optional) gives it some added protein.

Here’s my recipe for Chilli con Carne

You will Need:

1 large can of kidney beans (drained and washed)

1 large can of assorted beans (I bought a medley of chick peas, pinto, navy and fava beans) – drained and washed

1 large white onion

2-3 garlic cloves chopped

1 can of corn

1 large zucchini

chopped fresh cilantro

1 medium potato

1 red pepper

2 tomatoes

1 tray of lean ground beef (leave out for vegetarian chilli)

1 avocado to garnish

1 tsp garlic powder

1 tsp paprika

1 – 2 Tbls Mexican chilli powder

1 tsp tumeric (I add tumeric to anything I can get away with adding this great spice to)

A drizzle of sriracha (if you like it spicy)

2 cups of broth

2 cups of water

2 organic bullion cubes (chicken or beef will do)

2 Tbls olive oil (or whichever cooking oil you prefer)

In a large pot over medium high heat, add the olive oil and sautee the onion for about 2 minutes until fragrant.  Then add garlic, tomato and red pepper and cook for another few minutes until the tomato releases the juices.

Place lean ground beef in a bowl and add salt and pepper to taste then add it to the pot and brown.  Add spices next (paprika, garlic powder, chilli powder, tumeric and sriracha) and let cook for a few minutes until beef is almost fully cooked.

 

 

Now add the zucchini, potato, beans, broth, water and bullion cubes and bring to a boil. Reduce to medium heat and simmer until potato and zucchini are soft.  I like to take this time to taste and adjust any flavouring like extra chilli powder or salt (or even add extra water if needed).

The last thing I add is the corn and some chopped cilantro.  “Mm, mm, smells so good!” Seth says while he watches the Baseball game in the living room.

 

I serve my Chilli garnished with fresh cilantro and avocado. You can add lime too.  This recipe will be enough for a family with leftovers or because it freezes well,  I keep half in the freezer for a chilly Fall day when we’ve been out in nature and want to come home to a hearty meal.

I hope you’ll try this recipe out and enjoy it as much as we do in my home.

Love,

Jennifer