Saturday, 14 February 2015

Chilli time!!!

Rule 71

Winter arrived and I’m feeling like chilli!

I love love love chilli!
There’s no such thing as too much chilli!
It has all of my favourite things! Tomatoes, veggies, beans and sometimes meat!
It’s like someone sat and thought “I should create the perfect dish for Dana...” I’m pretty sure that’s how chilli was created…haha... No but really, don’t you just love it?
It was so good already and then the Mexicans came and put chocolate in it! Also very good!
It’s super healthy if you make it yourself because you add good stuff to it, so how about we’ll just jump to recipes?

Dana’s chilli:
·         8 oz ground beef
·         1 large can tomato sauce
·         1 cup cooked chickpea/1 can black bean
·          Tomato cut small
·         Zucchini/peas/carrot/eggplant cut to small cubes
·         2 cups water
·         1 tbsp cayenne pepper
1.       In a large pot cook the veggies. When soft add the beef and let it cook for 3 min.
2.       Add everything else and bring to boil.
3.       Reduce heat and let it cook for another hour
·         2 cups diced onion (about 1 large)
·         1 cup chopped red bell pepper 
·         1 teaspoon minced garlic
·         1 1/4 pounds ground turkey breast 
·         2 tbsp ancho chilli powder
·         1 tsp unsweetened cocoa
·         1 tsp ground cumin
·         1/2 teaspoon freshly ground black pepper 
·         2 (15-ounce) cans pinto beans, rinsed and drained
·         2 (14.5-ounce) cans diced tomatoes
·         2 chipotle chiles
·         2 ounces unsweetened chocolate, chopped
1.       Heat a pot over medium-high heat with cooking spray.
2.       Add onion, bell pepper, garlic, and turkey to pot; sauté 8 minutes or until turkey is browned and vegetables are tender.
3.       Add everything else besides chocolate bring to a boil.
4.       Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally.
5.       Add chocolate, stirring to melt.
6.       Eat

Vegan chilli:
·         1 15oz can Kidney beans, drained and rinsed
·         1 15oz can Black beans, drained and rinsed
·         1 15oz can Pinto beans, drained and rinsed
·         1 15oz can chickpea, drained and rinsed
·         1 cup frozen corn
·         1 red bell pepper, diced
·         1 green bell pepper, diced
·         1 red onion, diced
·         1 28oz can crushed tomatoes
·         1 cup water
·         5 garlic cloves, minced
·         1 heaping tbsp chilli powder
·         1 tsp cumin
·         1 tsp coriander
·         1/2 tsp garlic powder
·         1/4 tsp (or a bit less) cayenne pepper
·         A couple splashes of soy sauce
·         1/2 tsp regular paprika
1.        Chop the garlic, onion, and bell peppers. Sauté lightly over medium high heat in 1-2 tsp olive oil. Meanwhile, wash the beans until all of the canning liquid is gone. 
2.       Once the veggies have sautéed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.
3.       Eat

Easy, healthy and tasty! Just the way I like it J

Remember winter is not an excuse to pack on the pounds so keep eating healthy!

Research and writing by Dana Gat ©2014

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