Articles Tagged with: chili
Fusion Chili Recipe

Fusion Chili: The Healthy Comfort Food

When the weather is stormy, I always want to stay in and snuggle up with a bowl of something warm and delicious. Last week here in Southern California we had some much needed rainy days. I was hit with inspiration and decided to create a fusion chili recipe that is both delicious and provides a healthy balance of nutrition with a number of great medicinal benefits! This is one comfort-food recipe you can feel good about snuggling up with.

This is a bulk recipe that makes approximately 6-8 servings! It is great to make at the beginning  of the week, eat half and freeze half for later. Always use organic ingredients whenever possible.

Health Benefits

Cleansing, anti-inflamitory, and good for dry skin.

 

Ingredients

2 16oz. jars marinara sauce
1c. cooked chick peas
1c. cooked black beans
1c. cooked split peas
1c. cooked red lentils
1tbsp chopped raw garlic
2tbsp turmeric
1tbsp cayenne pepper
1tbsp Himalayan salt
1-2tbsp red pepper flakes
2 large beets
1 small acorn squash
3/4 lb ground buffalo meat
3 chicken breasts (boneless and skinless)
1 1/2c. mushrooms
1/2 large onion
Handful of fresh cilantro
1 avocado
1-2tbsp coconut oil
Hot Sauce

Daiya shredded cheese is dairy free, made with coconut oil, and can also be substituted or any organic cashew cheese.

Directions

1) Preheat oven to 425 degrees.

2) On stove top in a frying pan that is lightly greased with the coconut oil cook the ground buffalo meat on a medium flame. Using a spoon break up the raw meat into smaller pieces and sauté it until cooked thoroughly. Remove from the pan and place to the side. Then chop the onion and sauté the onions in the same frying pan on medium heat, stir frequently. Remove from heat once lightly browned.

3) Place chicken breasts in a baking pan and place in the preheated oven. Place the whole acorn squash next to the pan directly on the oven rack. Bake for 15-20 minutes or until the chicken is no longer pink inside. Then remove the chicken and place to the side to cool. Turn up the oven temperature to 475 degrees and continue cooking the acorn squash for another 40 minutes or until soft in the center. Remove from heat and place to the side to cool.

4) Boil the beets in a pot until beets are soft (about 15-20 minutes), then drain and set them to the side to cool.

5) In a large pot mix all the pre-cooked beans/legumes and the 2 jars of marinara sauce. Turn flame on to medium. Add onions to the large pot. Slowly mix in the salt, Cayenne pepper, Turmeric, garlic, raw mushrooms, cooked ground buffalo and red pepper flakes. Stir well.

6) Slice the beets into small cubes and add to the large pot.

7) Using clean hands, shred the chicken breasts into tiny strips and then add to the large pot, stir in.

8) Taste the chili and decide how much heat you want to add, then starting SLOW add a bit of the hot sauce, stir and do another taste test before adding more. Repeat this a few times until the spice is to your liking.

9) Turn heat down to a low flame and cover the pot with the lid.

10) Once the acorn squash is done and cooled, cut it in half, scoop the seeds out into the trash and then using a large spoon scoop out the inside flesh of the squash and then add it to the chili. Stir well.

11) Cook for 15-30 minutes and remove from heat.

12) Slice avocado into thin strips.

13) When you are ready to serve, scoop into bowls, and place 3 avocado strips on top of the chili. Then add some fresh cilantro and 1-2 oz. of the Daiya cheese. ENJOY!

 

15-Minute Chili Recipe

15-Minute Chili

Homemade organic and gluten free chili in 15 minutes, yes it can be done!

Here’s what you will need:

 

Ingredients
All ingredients should be organic. Preferably cook the beans in bulk yourself and have them on hand to add to the chili. If this is not an option for you use organic precooked canned beans but make sure to wash them off thoroughly in a strainer.
 
1.5 lbs organic ground turkey
1 1/2 cups cooked organic black beans
1 1/2 cups cooked organic red kidney beans
1 1/2 tablespoons of Trader Joe’s Jalapeno hot sauce (or to desired heat)
1/4 red onion
1 zucchini
1/3 fresh jalapeño
1/2 teaspoon garlic powder
1/4 teaspoon pink Himalayan salt
26 oz. of organic marinara sauce
1 tablespoon of organic coconut oil or olive oil.
Directions
Grease frying pan with oil. Cook ground turkey. Chop and mix well as you cook the turkey meat over a medium to medium high flame.
 
Mix beans, hot sauce, salt, garlic powder and marinara sauce into a large pot. When turkey meat is done add meat to the mixture in the pot. Begin to cook on a medium to low flame.
 
Add the other 1/2 table spoon of oil to freeze the frying pan again. Chop onion and zucchini into small pieces. Slice 4-8 (depending on heat desired) thin slices of the fresh raw jalapeño and dice or chop into small pieces. Place all into the frying pan and cook on medium high flame until lightly browned.
 
Add cooked veggies and onions to the large pit and mix in. Cook on medium for 5-10 minutes and serve!

 

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