My son, Chris, and I made an amazing crockpot of chili this weekend. It was healthy and so delicious! We served it over Jade Pearl rice – a beautiful, delicate short grain rice that has a pale green color. I ordered it from http://www.lotusfoods.com. The texture is wonderful and perfect under this flavorful chili. I hope you’ll try it and let me know what you think.
Chris and Ann’s Healthy Chili
1 Tbsp. olive oil 1 large onion diced
1 shallot diced 4 cloves of garlic, chopped
4 organic carrots peeled & diced 1 red bell pepper diced
1 28 oz. can organic crushed tomatoes
3-4 chipotle in adobo sauce, chopped finely
1 15.5 oz. can each black beans and red kidney beans
2 lbs. ground meat (we used 1 lb. grass fed beef and 1 lb. bison – you can use ground turkey or chicken as well)
chili powder, cumin, granulated garlic, sea salt, black pepper
We sauted the onion, shallot and garlic in a teaspoon of olive oil until softened – about 3 or 4 minutes. We seasoned each layer with sea salt and pepper.
We then sauteed the carrots and bell pepper in the remaining 2 tsp. olive oil, salt and pepper until softened.
We then browned the meat in a pan lightly sprayed with just enough spray olive oil to prevent sticking.
We combined all these ingredients, including the chipotle in adobo, in a crockpot with the tomatoes, beans and spices. We like it spicy so we were very liberal with the chili powder – use as much or as little as you like.
Cover and set on low for at least 2 hours – or more. Serve over rice.
We like our chili on the thick side – but if it seems to be getting too thick or you just like it to have a looser consistency, just add some beef, chicken or vegetable stock.
Enjoy! Let me know what you think!