Best Ever Chili

Makes 4 servings
350 calories / 12F / 36C / 24P / per serving 

8 oz. lean ground beef
1 cup yellow onion, minced
2 cups green bell pepper, minced
1 tsp. minced garlic
2 Tbs. flat leaf parsley, chopped
1 jalapeño pepper, chopped (optional)
2 tsp. chili powder
1 tsp. cumin
½ tsp. oregano
½ tsp. sea salt
½ tsp. ground black pepper
1 cup tomato sauce
2 cups diced tomatoes
1 cup black beans, drained and rinsed
1 cup kidney beans, drained and rinsed
Toppings per serving:

30g avocado, chopped
1 Tbs. nonfat, plain Greek yogurt
1 Tbs. low-fat shredded mozzarella cheese

1. In a skillet, brown ground beef until no longer pink. Drain fat and remove from skillet. 

2. Spray skillet with cooking spray and add onions, bell peppers, garlic, parsley and jalapeño peppers. Cook over medium heat for about 5 minutes or until veggies are tender and fragrant. Remove from heat and add all the seasonings. 

3. Add all ingredients, minus the toppings, to a crockpot. Cook on low for 3-4 hours (or simmer in a pot on the stovetop for 1 hour). 

4. Weigh the entire recipe and divide weight by four to get the amount needed to get one serving. Serve warm topped with cheese, Greek yogurt and avocado. 

Colorful Chili

Makes 4 servings
350 calories / 12F / 34C / 27P / per serving 

12 oz. raw, lean ground turkey 
6 oz. yellow onion 
1/2 tsp. chili powder 
1/2 tsp. sea salt 
1/2 tsp. red pepper flakes 
1/2 tsp. fresh, minced garlic 
1/2 tsp. ground cumin 
1 tsp. stevia in the raw
6 oz. yellow squash 
6 oz. zucchini squash 
2 cups canned, diced tomatoes 
1 cup black beans 
1 cup kidney beans 
Cashew Sour Cream: 
1/2 cup unsalted cashews 
1 Tbs. fresh lemon juice 
1/2 Tbs. olive oil 
1/4 tsp. sea salt 
1/2 cup water 

1. Prepare the recipe for Cashew Sour Cream by soaking the cashews in water for 30+ minutes. Drain the cashews and add to a high-powered blender. Add the lemon juice, olive oil, sea salt and 1/4 cup water. Blend on high. Add an additional 1/4 cup water if the mixture is too thick. It should be a pourable consistency, but not too runny. Pour into a sealed container and store in the fridge. Use within 5-7 days. 

2. In a medium-sized pot, brown the ground turkey and minced onion. Add the seasonings and stevia; cook for about 1 minute or until fragrant. 

3. Add the zucchini and yellow squash to the pot. Cook for about 5 minutes or until softened. Add the beans and diced tomatoes. 

4. Bring the chili to a boil, then reduce heat to low and simmer for 20 minutes. Add extra salt and pepper to taste, if needed. Weigh the entire pot of chili. Divide the weight by the number of servings to get the amount needed to fill on serving. Top each serving with one tablespoon of cashew sour cream. 

Freezer Directions:  Make and freeze without toppings. To thaw, place in a crockpot on high for 4-6 hours. Add toppings fresh. Make and freeze the cashew sour cream.  

Pumpkin Turkey Chili

Makes 4 servings
345 calories / 11F / 32C / 27P / per serving

1 Tbs. olive oil 
10 oz. raw lean ground turkey
½ cup green bell pepper
½ cup yellow onion
1 tsp. minced garlic
1 Tbs. chili powder
½ Tbs. cumin
1 tsp. onion powder
1 tsp. sea salt
½ tsp. black pepper
1 ½ cups canned pumpkin puree
½ cup black beans
½ cup white beans
28 oz. can fire roasted, diced tomatoes
1 cup chicken bone broth
Toppings per serving:
1 Tbs. plain, nonfat Greek yogurt
2 Tbs. shredded cheddar cheese

1. Add all of the ingredients, minus the toppings, into a crockpot. Cook on low for 6-8 hours or on high for 4-6 hours.

2. Once finished cooking, weigh the chili and divide the total amount by four to get the amount needed to fill one serving.

3. Portion into bowls and top each one with yogurt and cheese. Enjoy warm.

Chicken Taco Chili

Makes 4 servings
355 calories / 11F / 35C / 28P / per serving  

10 oz. can diced tomatoes with green chilies
8 oz. can tomato sauce
1 cup frozen corn
1 cup black beans
1/2 cup kidney beans
½ cup chopped yellow onion
1 ½ Tbs. Siete Taco Seasoning
1 tsp. cumin
¼ tsp. chili powder
¼ cup water
10 oz. chicken breast
Toppings:
120g avocado
¼ cup nonfat, plain Greek yogurt
½ cup shredded Mexican cheese
Bunch fresh cilantro

1. In a crockpot, pour beans, onion, corn, tomato sauce, diced tomato, taco seasoning, cumin, chili powder, and water. Mix until everything is evenly distributed.

2. Place the chicken in chili until completely covered and cook on high for 4-6 hours or low for 8-10 hours. 

3. Remove chicken and shred, 30-60 minutes before serving. Return chicken to the slow cooker and stir to incorporate. Add another ¼ cup of water if needed.

4. Remove chili from the crockpot. Weigh the chili and divide by the number of servings to get the amount needed to fill each serving. Divide equally into bowls and top each serving with two tablespoons of shredded cheese, one tablespoon of Greek yogurt, 30g avocado, and a sprinkle of fresh cilantro. Enjoy!