Tuesday, November 27, 2012

Champion Nutrition Recipe of the Week - Crockpot Chili

Here in AZ, we don't really get what you'd call "weather". At least not here in Scottsdale/Phoenix. BUT... the temperature is dropping and I have officially dubbed this Chili Season. It's cool enough that I can justify using my car-heater (ok, only at 6am, but still!), and therefore it's time to bring back chili!

This is my absolute favorite recipe for chili! High in protein, packed full of energy giving complex carbs, and sooo versatile! Around our house, chili goes a long way... Bowls of chili, chili topped nachos, chili topped salads, chili topped potatoes, chili topped hot dogs (uncured!), chili quesadillas, chili burritos, chili burgers, pasta, spaghetti squash... Yum!


I love to use Bison for my chili, as it's lean but still high in CLA, but you can also use ground beef, ground chicken breast, ground turkey breast, ground lean pork, or whatever!


Chelle's Chili
Makes 11 cups.

INGREDIENTS

  • 2 lb's ground beef (or other meat) - tip: I often use 1 lb of beef or bison, and 1 lb of chicken breast to reduce the fat
  • 3 15-oz cans various beans, low sodium or no salt added - drain & rinse well. (I use pinto, black, kidney, & cannelini beans)
  • 2 large(28 oz) cans Muir Glen Organic Crushed Tomatoes (Fire Roasted) - Do not drain
  • 1 Can (14.5 oz) Muir Glen Organic Fire Roasted with Chipotle, diced tomatoes - Do not drain
  • 2 tsp dehydrated onion or finely chopped shallot
  • 2 Tbsp Mrs Dash Southwest Chipotle
  • 2 Tbsp Mrs Dash Fiesta Lime (and if you want it hotter, you can use Mrs Dash Spicy)

DIRECTIONS

  • Brown the meat with the seasoning, drain (if there's a lot of grease, run hot water over the meat in a sieve/colander to really reduce the fat). 
  • Drain all the beans & rinse well (this will drastically reduce the sodium)
  • Put beans & meat in crockpot, add the canned tomatoes (don't drain), onion/shallot, spices and stir. 
  • Cook on Low for 4-6 hours, or High for 2 hours.


Toppings...
Pico de gallo
Plain greek yogurt (in place of sour cream)
Sharp shredded cheddar (a little goes a long way)
Reduced Fat Feta
Diced Onion
Sliced Green Onion
Diced fresh jalapeno

NUTRITION 

Recipe makes 11 cups of chili.  1 cup serving = 332 calories; 33.8 g carbs; 9.4 g fiber; 35 g protein; 643 mg sodium; 8.3 g sugar; 5.1 g fat. 26 grams net carbs.





3 comments:

  1. Hi Chelle, I would LOVE to PIN this recipe on Pinterest but I don't see a button for that, do you know how to do that? And is it okay by you if I do that?
    thanks
    Julie from Houston

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    Replies
    1. Ha!!! Wooot! I figured it out!!!! :-) There is now a Pin It button at the top of each post! Yay!! Thank goodness for online tutorials! LOL! :-) Thanks Julie! I appreciate every pin! :-) Woot!

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