OMG Seriously is Winter Over Yet????
It’s still cold here in Michigan so CHILI is a Staple in our Clean Eating Menu on a regular basis. This hot, flavorful chili is so tasty, meat eaters and non meat eaters alike will love this recipe.
Total Time: 35 min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 10 servings, about 1 cup each
Ingredients:
2 lbs. Seitan or Ground Turkey (Seitan is a high-protein product, usually made of wheat flour, spelt flour or gluten)
Nonstick cooking spray
1 medium onion, chopped
2 cloves garlic, finely chopped
1 habanero pepper, seeded and deveined, chopped (use gloves to handle)
1 tsp. chili powder
½ tsp. paprika
½ tsp. sea salt (to taste; optional)
1 dash ground black pepper
1 14.5 oz can black beans, do not drain
1 14.5 oz can kidney beans, do not drain
2 medium tomatoes, chopped
Preparation:
1. Place seitan in food processor; pulse until it has the consistency of ground turkey. Set aside.
2. Heat large skillet, lightly coated with spray over medium-high heat.
3. Add onion; cook, stirring frequently, for 5 to 7 minutes, or until translucent.
3. Add garlic, habanero pepper, and seitan; cook, stirring frequently, for 3 to 4 minutes, or until seitan is golden brown.
4. Add chili powder, paprika, salt (if desired), and pepper; cook, stirring frequently, for 2 more minutes.
5. Add black beans, kidney beans, and tomatoes; cook, stirring frequently, for 5 to 7 minutes, or until mixture is heated through.
Tip: Serve chili on top of cooked whole grain pasta (½ cup). Any remaining chili can be frozen to be reheated at a later time.
Tip: If you find habanero too spicy, substitute with jalapeño.
