Posts Tagged ‘chili’

Amy’s Chili 🎉🌶


After lunch I whipped this up in bulk so we can have leftovers for our busy week.  It’s best if you give it 3-4 hours to simmer either on the stovetop or in the crockpot.

Ingredients:

1 lb organic turkey burger (optional Bison or grass fed beef)

1 large onion

Minced garlic 

3-4 large carrots

1/2 stalk celery

4-6 organic tomatoes

1/2 bag (non-gmo) frozen corn 

1 can organic black beans

1 can organic tomato paste

Organic chili powder

Salt / pepper

Sauté the onion, garlic, carrots & celery until soft adding salt & pepper.  Put into your pan or crockpot.  Brown your meat, season with salt, pepper & chili powder & add to your pan.  Pour in black beans & tomato paste.  Add chopped tomatoes & frozen corn.  Add about 3 cups hot water, lots of seasoning & simmer for 3-4 hours.  If you love spice add 1 jalapeño (my family doesn’t like spice…).  Before serving taste to make sure you have enough salt as it’s key the bringing the flavors out.

After a few meals don’t be afraid to freeze the chili in small glass containers.  It re-heats very well! 

Amy Approved = Creating Harmony Through Fitness & Whole Foods 🍏🍋🍒

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Amy Approved Chili Dinner – Easy Crockpot Meal!!

ChiliDinner time!!!
Chili2In this photo everything is added to the crockpot but needs to simmer to merry the flavors together and cook the tomatoes.  I had the crock on medium for 4 hours.

Ingredients:
1lb ground turkey
1 red onion (mine was very large so I used 3/4)
7-8 cloves of garlic
4-6 organic carrots
1 cup dried organic lentils
1 can black beans
LOTS of tomatoes (probably 6-8)
Salt/Pepper
Dried basil (fresh is fine too)
Organic chili powder
Coconut oil

Cook your lentils first.  Boil 2 cups of water and pour in 1 cup of lentils.  Simmer for 15-20 minutes.  When done pour into crockpot.  In meantime sauté your onion, garlic & carrots in a spoonful of coconut oil.  Once soft add in your ground turkey and cook until brown.  Open your black beans and pour them into crockpot.  Add the pan of turkey, LOTS of salt, pepper & a dash or 3 of chili powder and basil.  Turn your crockpot onto medium heat and simmer for 4 hours.  I served mine with avocado & nutritional yeast on top and dipped a rice cake in for crunch.  I ate 2 bowls!  YUM!!!

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Nightshade Free Chili

Some people cannot tolerate nightshade vegetables which eliminates most chili recipes. I came across this recipe and had to share. Looks amazing!

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Ingredients:
1 tablespoon solid cooking fat (coconut oil, lard, tallow, duck fat)
1 large onion, chopped
4 cloves garlic, minced
4 cups bone broth
2 parsnips, chopped into 1 1/2-inch pieces (about 2 cups)
3 carrots, chopped into 1 1/2-inch pieces (about 2 cups)
1 large beet, grated (about 2 cups)
2 tablespoons fresh oregano, minced
1 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/8 teaspoon cinnamon
2 pounds grass-fed ground beef
a few parsley sprigs, for garnish

1. Heat the solid cooking fat in a heavy-bottomed pot on medium-high heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring for 7 minutes, or until the onions are translucent. Add the garlic and cook another 3 minutes.
2. Add the bone broth, parsnips, carrots, grated beet, and all of the spices except for the parsley. Bring to a boil, turn down to a simmer, and cook, covered, for 20 minutes.
3. Meanwhile, brown the ground beef in a skillet over medium high heat, being sure to stir it occasionally so that it is browned evenly.
4. Add the ground beef to the vegetables and simmer, covered, for another 15 minutes.
5. Serve garnished with fresh parsley.

Amy Approved = Creating Harmony Through Fitness & Whole Foods

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One Pot Paleo Chili

Ingredients:

2 large shredded carrots
1 bunch fresh cilantro (for garnish)
2 ripe avocados (for garnish)
3 fresh chopped tomatoes
1/2 can tomato paste
3 garlic cloves
1 tsp paprika
1 tsp sea salt
1 tsp chili powder or to taste
1-2 Tbsp cumin
1 tsp cinnamon
1 chopped onion
1 red and green pepper diced
4 cups shredded zucchini
2 lbs grass fed ground beef

Directions:

Saute the meat in a large pot until mostly done, remove and put into a separate bowl. Saute the onion, garlic, and peppers until soft in the beef grease. Then add all the rest of the ingredients into the pot and fill 2/3 of the way with water. Cover and cook on medium/low heat for 30 minutes, stirring frequently. If it is too thin leave lid off and simmer for 5-10 more minutes until it thickens. Serve with avocado slices on top and cilantro garnish. Serves 6-8.

Change It Up:
Add some 3-4 oz of grass fed beef or pastured chicken liver. No one will know the difference except but they get a good serving of fat soluble vitamins and brain boosting DHA.

Thanks to Grass Fed Girl for this great chili recipe!

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Grain Free “Corn” Muffins

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New Years Day I did a super fun run with John & Daniel on Bob Jones trail then up & over Shell. The 6 mile hilly run worked up an appetite!!! I was craving chili & cornbread but with my food sensitivities I cannot have this dish. So I decided to get creative. I made turkey chili/soup & grain free corn muffins. The meal was a success & was even “Ben” approved!!!!

Ingredients:
2/3 cup coconut flour
1/4 cup coconut oil
4 tbsps olive oil
8 eggs
1 tsp salt
1/2 tsp baking powder
1 tbsp organic sugar

Preheat oven to 400 deg. Whisk together the coconut flour, salt, sugar & baking powder. In another bowl, beat the eggs. Whisk in the coconut & olive oil. Add the coconut mixture to egg/oil mixture & stir. It took quite a bit of hand stirring to form dough. If you have a kitchenaid mixer use it! Divide the batter amongst 12 greased muffin stones or tins. Bake for 25 minutes or until golden brown. Take out of oven & let cool on a wire rack. Dip them into your chili & enjoy!

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