Monday, January 7, 2013

South Beach Diet Chili

This chili recipe is pretty close to my standard chili, I just nixed the corn and carrots.  We always have a lot of deer meat on hand, so I used ground venison, but extra-lean ground beef or turkey would do the trick too. 

I usually make it the day before we plan to eat it, because it's even more flavourful if it sits for a day.  It comes together very quickly though, so it would make a great weeknight meal as well.

The recipe is full of veggies and protein, it doesn't get much healthier!

  • 1 tbsp of olive oil
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 5 stalks of celery, diced
  • 6 large mushrooms, diced
  • 1 tbsp crushed garlic
  • 1 large can of diced tomatoes
  • 1 large can of crushed tomatoes
  • 1 packet of sweetener (or 1 tbsp of sugar or honey)
  • 1lb of ground venison (or extra-lean ground beef or turkey), cooked and fat drained
  • 1 can of beans (I used six-bean blend, but kidney or black would be fine too!), drained and rinsed
  • Seasoning to taste:  chili powder, cumin, oregano, paprika, cayenne, salt & pepper
  • Hot sauce to taste
  1. Pour olive oil into a large dutch oven and heat to medium.  Sautée the veggies until softened.
  2. Add the remainder of the ingredients and simmer for up to an hour.
  3. Serve and enjoy!  Shredded cheddar, low-fat sour cream and scallions make great toppings. 

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