I love meals that I can make in one pan. It makes it easier to make a meal plus less clean up! My kids have never been much of a fan of chili because of the beans, but it is something they are learning to like. Plus I love making a big pot to have leftovers for lunch!
Grass-fed Beef or Turkey Chili
Makes 6 servings, 1 cup each
1 tsp. Olive oil
1 1/2 lbs lean grass-fed ground beef or 93% lean ground turkey
1 medium onion, chopped
1 medium green pepper, chopped
3 cloves garlic, finely chopped
1 1/2 tsp ground cumin
1 Tbps chili powder
1/2 tsp sea salt
1/4 tsp cayenne pepper (optional)
2 cans (15 oz) black, kidney or pinto beans
1 can (15 oz) all-natural diced tomatoes, no sugar added
12 fresh cilantro sprigs (option)
1. Heat oil in large saucepan over medium-high heat.
2. Add ground meat, onion, bell pepper, and garlic.; cook stirring occasionally.
3. Add cumin, chili powder, salt, and cayenne pepper; cook, stirring occasionally for 1 minute.
4. Add beans and tomatoes (with liquid). Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 15 to 20 minutes, or until thickened. 5. Serve warm, sprinkled with cilantro.
Today I made this in the Crockpot and it turned out great! I plan to freeze the extras. I will put it in ziplock bags and lay flat to freeze.
21 day fix & 21 day fix extreme: 1 serving is 1/2 green, 1 red, 1/2 yellow (don’t forget to add a blue if you add cheese)