For this lovely Saturday, I whipped up a big batch of Chili! It wasn’t too hot outside so chili just seemed to fit into this 4th of July weekend! It is very simple and easy to make and also quite healthy! Usually when I make chili, I throw a bunch of random ingredients that are on the edge of being too old. It helps prevent the wasting of food! I like to call it my “hobo” chili. I also made Paleo “cornbread” Muffins; because whats chili without the “cornbread!” These muffins turned out perfect!!
Here’s what you need:
- 1.5 cups of Black Beans (organic or low sodium)
- 2/3 cups of Lentils
- 1/2 cup of Corn (dismiss for Paleo)
- 1/2 cup of Chickpeas
- 1 cup Fresh Summer Squash (sliced)
- 1 cup Fresh Zucchini (sliced)
- 1/2 Green Bell Pepper (sliced)
- 1.5 cups Diced Tomatoes (no salt)
- 1/4 cup Tomato Sauce (no salt)
- 1 Jalapeno (diced)
- 1/2 cup Red Onion (chopped)
- 1 lbs. Ground Turkey 97% Extra Lean (optional)
- 1 tbsp Chili Powder
- 1 tbsp Garlic Powder
- 1/2 tsp Nutmeg
- 1/4 tsp Black Pepper
- 2 to 3 cups water
- Turn Crock Pot on High.
- Cut all veggies and place all ingredients in crock pot. Stir well
- If adding turkey: Brown turkey prior to adding to crock pot.
- Cook on High Heat for about 4 hours or 6 hours on Low.
Yields about 12 (1 cup) Servings
Caloric Info: 70.4 calories, 4g protein, .04g fat
With Turkey: 117.1 calories, 12.6g protein, 1.6g fat
- 1/4 cup Coconut Flour
- 1/4 cup Coconut Oil
- 2 Eggs
- 1 tbsp Unsweetened Apple Sauce
- 1 tbsp Raw Honey
- 1/4 tsp Baking Soda
- 1 tsp Apple Cider Vinegar
- Preheat oven to 350 degrees
- Line muffin pan with liners or grease each cup with coconut oil
- In a medium size bowl, add Coconut Flour and Oil until smooth.
- Add the rest of ingredients until thoroughly mixed.
- I sprinkled a little bit of cinnamon before baking (optional)
Yields 6 Muffins
Caloric Info: 141 calories, 11.8g fat, 3.3g protein
Recipe adapted from Empowered Sustenance