Chili Weather

I could eat chili for breakfast. It's one of my favorite foods. It includes all the food groups, has a ton of flavor, travels well in my lunch bag and is extremely satisfying. This recipe keeps it lean because after you brown the meat, you drain it in a colander and then rinse it with water. When you return it to the pan, you add in all the spices and flavor. This recipe freezes well and you can turn it into chili-mac, by spooning it over cooked whole grain macaroni.

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Chili From Scratch

1 ½ lb lean ground beef or lean ground turkey

1 onion diced

1 tsp olive oil  

1 can diced tomatoes with juices

4 large garlic cloves chopped

3 tbs Chili Powder

2 tbs Cumin

½ tsp to 1 tsp cayenne pepper

2 cans low sodium beef broth without MSG

1-2 cans Chili Beans (medium seasoned)

Salt to taste

Brown ground meat in a frying pan. Drain the meat in a colander then give it a rinse with water and let it drain. Add the olive oil to the pan and saute the onion and garlic until soft.  Return the  meat to the pan. Add dry seasonings, beans, tomatoes and broth. Bring it all to a boil and then simmer for up to an hour, adding water if it’s too thick. Season to taste with seasoned salt. Freeze in portion sized batches.

Serving size ¾ cup

Protein: about 21

Carbs: about 20

Calories 175-200 per serving