Vegetarian Chili

While I do enjoy meat, sometimes I experiment with non meat products.  A friend of mine sent me this recipe to try in a new FREE clean eating group we are running that has Vegetarian and Meat Eating options! 

Vegetarian Chili
Ingredients: 

olive oil 

1 cup ground seitan
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (15.5 ounce) can black beans, drained/rinsed
1 can pinto beans, drained/rinsed
1 teaspoon dried oregano
1/2 teaspoon chili powder
salt and pepper, to taste

Directions: 

1. Over medium heat, heat olive oil in a large sauce pan.  Add garlic and cook for 1 minute.  Add Seitan until well combined.  

2. Add tomatoes, black beans, pinto beans, oregano, chili powder, salt and pepper.  Reduce heat to low and let cook for 20 minutes.  

3. Portion out and serve! 

If you try this recipe out please leave some comments below and share with a friend! 

Clean Turkey Chili

I love CLEAN meals that I can make ahead of time, reheat well and are healthy!  I don't always have time to make a fresh meal each time I need to eat.  I LOVE leftovers!  I try to cook extra at times to have leftovers for lunch the next day or to freeze as my own personal homemade frozen meal.  

That being said, there aren't a ton of meals out there that are a complete meal and reheat well.  One pot meals with a protein, veggie and complex carbohydrate are a busy Mommy's dream!  Chili is one of those meals for our family!  Do my kids eat it, no....maybe in time!  But, it's something that I can make a BIG batch of easily and relatively quick.  I'm always on the hunt for great clean meals and this is a GREAT one that is also 21 Day Fix AND 21 Day Fix Extreme Approved!!!  

(Makes 6 servings, 1 cup each) **doubles well**

1 tsp olive oil

1 1/2 lbs ground lean turkey, chicken or beef 

1 medium onion

1 large zucchini 

2 cups sliced carrots 

3 cloves garlic, finely chopped

1 1/2 tsp ground cumin

1 Tbsp chili powder

1 tsp smoked paprika 

1/2 tsp sea salt or Himalayan salt 

1/4 tsp cayenne pepper (to taste; optional)

1/4 tsp black pepper 

2 (15 oz) cans black beans or pinto beans undrained 

1 (15 oz) can all-natural diced tomatoes

12 fresh cilantro sprigs, finely chopped (for garnish; optional)

Directions

1. Heat oil in large sauce pan over medium-high heat
2. Add meat, veggies, and garlic; cook, stirring occasionally, for 5 to 8 minutes or until turkey is no longer pink
3. Add all spices; cook, stirring constantly, for 1 minute
4. Add beans and tomatoes (with liquid). Add 1/2 can of water if seems too dry.  Bring to a boil and reduce heat to low; gently boil, stirring occasionally, for 15 to 20 minutes, or until thickened.
5. Serve warm, sprinkle with cilantro.

Container Equivalents

1 Green

1 Red

1/2 Yellow

You could also make this recipe in a Crockpot!  I serve with 1/4 cup of wild or brown rice.  This recipe freezes well and I highly encourage you double the recipe and freeze individual portions for busy days!  Enjoy!!! 

(recipe adapted from the 21 Day Fix Extreme Nutrition Guide)