I’ve been waiting for the perfect moment to share this recipe. When Siri told me the highest for today is 66˚F, I knew it was time.
Who doesn’t like chili? There are so many ways of making it. It’s kind of hard to mess it up. But everyone still has their preference as far as fat content and flavors. After several years of making chili I streamlined the process in a way that takes the least effort, time, BUT still tastes like it’s made with love. Plus, it’s nutrient-dense. I hate empty calories. My way is so easy, anyone can do it.
Prep time: 15 minutes
Cooking time: 1 hour (more won’t hurt either)
- 1 lb – ground turkey
- 1 lb – 85% lean ground beef
- 1 can of chili beans, 1 can of pinto beans, 1 can of ranch style beans, 1 can of black beans (15oz cans)
- 1 can of Rotel diced tomatoes
- 1 Tbsp of Chili powder
- 1 onion
- 4-5 garlic cloves
- 32oz package of Beef Broth
- Mélange à Trois (red, yellow and green bell pepper strips) – I use frozen ones from Trader Joe’s, but you can chop up your fresh peppers too
- Get your large pot out (I use an enameled cast iron Dutch Oven) and start browning the ground beef and turkey. Render fat and discard. Throw in the chopped onion, garlic, add chili powder, mix, and cook on Med-Hi for about 5 minutes
(until onion is translucent).
- Then in go the peppers. Cover the pot and let cook for another 5 minutes.
- Meanwhile open the cans of beans and the can of Rotel tomatoes. They go in next, as well as the package of beef broth. Adjust your seasonings depending on whether your broth is salted or not. Mix everything carefully. Turn the heat down to Med. and cover. Set your timer for 1 hour and go earn dem carbs! Kettlebell swings and Turkish Get Ups work well:)
- Now that your body is primed to replenish the energy lost enjoy the Lean Chili topped with some sour cream or greek yogurt. A drop or two (or five) of Tabasco for more heat!