3 Versions for Delicious Fat-Burning Chili!
Ah, chili… Here in Colorado, it’s that time of year when a piping hot bowl of spicy goodness is hard to pass up! It just seems to hit the spot.
And no matter if you’re vegetarian or a meat eater, if you like it spicy or milder, if you prefer a variety of beans or love to load up on the veggies there’s one thing that makes chili so special:
Yep. This one ingredient is the unifying force for chili recipes everywhere.
And it just so happens that this one little ingredient plays a mighty role in helping you achieve your fat-burning goals — even while noshing on the comforting heartiness of a steaming bowl of your favorite chili.
Chili Powder comes from finely ground, dried chili peppers, which are loaded with a chemical called capsaicin giving them their various levels of spiciness.[sc:mealplan-free ]
Capsaicin is a nutritionist’s dream because of all its amazing properties — for example, capsaicin:
- Lowers blood sugar
- Supports heart health and boosts circulation
- Aids intestinal and digestive issues (caution if you have ulcers)
- Is anti-inflammatory, anti-bacterial, and known pain-reliever
- Is a thermogenic compound that boosts metabolic rate and stimulates the fat-burning process!
We love it when the delicious food we eat also burns fat and supports our health!
Here are 3 mouth-watering recipes to help you do just that — one is loaded with lean ground turkey and 5 kinds of beans (holy fiber!), the next is bursting with vegetarian friendly super foods like black beans and quinoa, and the third is a special treat from none other than Chef Gui — the brains behind the Eat More, Burn More Cookbook!
Happy, Hearty Eating!
Prep time: 30 minutes | Cook time: 30 minutes | Yield: 10-12 servings
- 1 package lean ground turkey
- 1 yellow onion, chopped
- 3-4 stalks celery, chopped
- 2-3 cloves garlic, chopped
- 1 tsp sea salt (or more for desired taste)
- 1 tsp black pepper
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 can chopped green chilies
- 1-2 cans un-drained chili beans (look for Gluten Free version if need)
- 1 large can diced tomatoes
- 2 large cans tomato sauce
- 1-2 Tablespoons Worcestershire sauce
- Tabasco to taste (5-8 drops)
- 1 can each, drained and rinsed:
– Black beans
– Kidney beans
– Pinto beans
– Yellow hominy
- Sauté first 7 ingredients in a large pot until turkey is browned on the outside.
- Add chili powder, cumin, and green chilies stirring well to combine.
- Add all beans and hominy and thoroughly combine.
- Add diced tomatoes, tomato sauce, Worcestershire sauce, and Tabasco. Stir until well incorporated.
- Bring to a boil. Reduce heat and simmer at least 30 minutes — stir occasionally to avoid sticking on the bottom.
Prep time: 30 minutes | Cook time: 4-6 hours | Yield: 10-12 servings
- 1 cup quinoa, rinsed
- 2 cans low sodium black beans, drained and rinsed
- 1 sweet onion, chopped
- 3 tbsps garlic, minced
- 1 tbsps jalapeño, chopped
- ½ cup cilantro, chopped
- 1 medium zucchini, chopped
- 1 large can crushed tomatoes
- 1 can sweet corn
- 1 small can blended chipotle peppers in adobo
- 2 tbsp dried lime and chili spice blend
- 1 chopped avocado
- Sour cream
- Shredded cheese
- Place the crushed tomatoes, peppers in adobo, onion, garlic, jalapeño, cilantro, zucchini, corn, black beans, and spice blend in a crock pot on low.
- Simmer for 4-6 hours.
- About 20 minutes before serving, simmer the rinsed quinoa in 2 cups of water.
- Add the quinoa to the chili and cook for 5 more minutes
- Serve in bowls with cheese, avocado, and a dollop of sour cream
Optional: Serve with cornbread or whole wheat crackers on the side.
Award-Winning Pork Shoulder Chili Recipe
Click here to read Chef’s informative article on how spicy foods help you burn fat and find his fat-burning version of chili at the end.