Traditional Red Chili, is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden. I, of course, am allergic to beans (Legumes) so I never cook chili for myself containing beans. When I make Chili for the whole family I make the no-bean chili then remove what I want, add prepped beans to the crockpot and let it stew. Making an on plan version was simple enough to tweak my traditional recipes. I hope you enjoy!!
Turkey Chili:
[4 Servings: 1 Lean, 3 Green, 2 Condiment, 1/2 Fat]
30 ounces Extra Lean Turkey (3-1/2 Lean)
4 ounces Turkey Sausage (1/2 Lean)
4 cup water
2 cup diced tomatoes (4 Green)
2 cup tomatoes, pureed (4 Green)
3/4 cup red bell pepper (1-1/2 Green)
3/4 cup green bell pepper (1-1/2 Green)
1/2 cup scallions, chopped (1 Green)
1 teaspoon garlic, minced (1 Condiment)
1 Tablespoon chopped onions (1 Condiment)
2 teaspoon Chili seasoning (4 Condiment)
4 Tablespoon Walden Farms Walnut Maple Syrup (2 Condiment)
4 wedges Light Laughing Cow Cheese (2 Fat)
Directions:
In a cast iron Dutch oven, brown the ground meat. Then add the remaining ingredients and simmer for 45-60 minutes on low. OR until the liquid cooks down to desired amount. Add more liquid if you prefer it soupy.
[Alternative Cooking Methods: *You could also dump all the ingredients in a Crock-pot and cook on LOW for 8 hours.]
(*This could even be cooked in the Dutch oven on a campfire or grill!!)
* TO MAKE CHILI WITH Tomato Basil Fueling:
In a small mixing bowl, dissolve one packet Tomato Basil Bisque with 2 ounces cold water to make a paste. Then slowly whisk in 3/4 cup hot water. Divide the Bisque between 2 soup bowls then divide a serving of the Turkey Chili between the 2 soup bowls. Stir to blend. Use one with your Lean & Green Meal and the other as a Fueling
Beef Chili:
[4 servings: 1 Lean, 3 Green, 2-1/2 Condiments, 1/4 Snack, *1 Fat]
Ingredients:
25 ounces 93% Lean ground beef (4 Leans)
3 stalks celery, thinly sliced (1 Snack)
1 cup scallions (2 Green)
1 cup green bell peppers, diced (2 Green)*Poblano peppers can be used for added kick
2 teaspoon garlic, minced (2 Condiment)
1/2 teaspoon chili powder (1 Condiment)
1/2 teaspoon black pepper (1 Condiment)
1 Tablespoon Onion, chopped (1 Condiments)
1 teaspoon Mrs. Dash Taco Seasoning (2 Condiment)
4 Tablespoon Walden Farms Walnut Maple Syrup (2 Condiment)
2 cups Rotel's diced tomatoes, with Green Chilies (4 Greens)
2 cups Rotel's tomatoes, pureed (4 Green)
1 cup Beef Stock (<1g carb=1 Condiment)
1 cup water
(*2 Tablespoon Light Sour Cream =1 Fat optional]
Directions:
In a Dutch oven, brown the ground meat, then add the celery, scallions, peppers and garlic. Saute until veggies are tender. Then add the remaining ingredients and simmer for 45-60 minutes on low OR until the liquid cooks down to desired amount. Add more liquid if you prefer it soupy.
[Alternative Cooking Methods: *You could also dump all the ingredients in a Crock-pot and cook on LOW for 8 hours.]
(*This could even be cooked in the Dutch oven on a campfire or grill!!)
* TO MAKE CHILI WITH Tomato Basil Fueling:
In a small mixing bowl, dissolve one packet Tomato Basil Bisque with 2 ounces cold water to make a paste. Then slowly whisk in 3/4 cup hot water. Divide the Bisque between 2 soup bowls then divide a serving of the Beef Chili between the 2 soup bowls. Stir to blend. Use one with your Lean & Green Meal and the other as a Fueling
Spicy Chicken Chili
[4 servings: 1 Lean, 3 Green, 2 Condiments, 1/4 Snack, 1 Fat]
Ingredients:
24 ounces grilled skinless chicken breast, shredded (4 Leans)
3 stalks celery, thinly sliced (1 Snack)
1 cup scallions (2 Green)
1 cups Poblano peppers, diced (2 Green)
1 cup red bell pepper, diced (2 Green)
2 teaspoon garlic, minced (2 Condiment)
1/2 teaspoon chili powder (1 Condiment)
1/2 teaspoon black pepper (1 Condiment)
1 Tablespoon Onion, chopped (1 Condiments)
1 teaspoon Mrs. Dash Taco Seasoning (2 Condiment)
1-1/2 cups Rotel's diced tomatoes, with Green Chilies (3 Green)
1-1/2 cups Rotel's tomatoes, pureed (3 Green)
1 cup Beef Stock (<1g carb=1 Condiment)
1 cup water
Directions:
In a Dutch oven, saute the celery, scallions, peppers and garlic until veggies are tender. Then add the remaining ingredients and simmer for 45-60 minutes on low OR until the liquid cooks down to desired amount. Add more liquid if you prefer it soupy.
[Alternative Cooking Methods: *You could also dump all the ingredients in a Crock-pot and cook on LOW for 8 hours.]
(*This could even be cooked in the Dutch oven on a campfire or grill!!)
#MySoyFreeJourney
#opt4lifewithjenn
If you would like information about the Amazing Optavia Life or how you can have your own Free Personal Health Coach Email me: jenniferdickman72@gmail.com
(Average weight loss for Clients on the Optimal Weight 5&1 Plan™ with support is 20 lbs.)
No comments:
Post a Comment