Tuesday, December 16, 2014
Free Group!!!
Guess What??! I'm running a FREE GROUP to help you learn how to eat healthier. I provide you with a 5 day meal plan and private FB group for accountability, motivation, & mini challenges. Starts Monday Jan 5th. Want in? Post your email address in the comments or PM me. I'm so excited about this one!!
Wednesday, December 10, 2014
Warm up this winter with this recipe!
I don't know about you but when it gets cold and blustery outside I crave warm soups, stews, & chili! This ready in mins chili recipe does the trick every time I make it! It makes a lot too so you can have a full weeks worth or freeze it for later! The best part is it's only 231 Calories! It's full of flavor, super tasty, and meat free!
Enjoy!
Enjoy!
Total Time: 35
min.
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 10 servings, about 1 cup each
Prep Time: 15 min.
Cooking Time: 20 min.
Yield: 10 servings, about 1 cup each
Ingredients:
2 lbs. seitan (wheat gluten found in most vegan aisles)
Nonstick cooking spray
1 medium onion, chopped
2 cloves garlic, finely chopped
1 habanero pepper, seeded and deveined, chopped (use gloves to handle)
1 tsp. chili powder
½ tsp. paprika
½ tsp. sea salt (to taste; optional)
1 dash ground black pepper
1 14.5 oz can black beans, do not drain
1 14.5 oz can kidney beans, do not drain
2 medium tomatoes, chopped
2 lbs. seitan (wheat gluten found in most vegan aisles)
Nonstick cooking spray
1 medium onion, chopped
2 cloves garlic, finely chopped
1 habanero pepper, seeded and deveined, chopped (use gloves to handle)
1 tsp. chili powder
½ tsp. paprika
½ tsp. sea salt (to taste; optional)
1 dash ground black pepper
1 14.5 oz can black beans, do not drain
1 14.5 oz can kidney beans, do not drain
2 medium tomatoes, chopped
Preparation:
1. Place seitan in food processor; pulse until it has the consistency of ground beef. Set aside.
2. Heat large skillet, lightly coated with spray over medium-high heat.
3. Add onion; cook, stirring frequently, for 5 to 7 minutes, or until translucent.
3. Add garlic, habanero pepper, and seitan; cook, stirring frequently, for 3 to 4 minutes, or until seitan is golden brown.
4. Add chili powder, paprika, salt (if desired), and pepper; cook, stirring frequently, for 2 more minutes.
5. Add black beans, kidney beans, and tomatoes; cook, stirring frequently, for 5 to 7 minutes, or until mixture is heated through.
1. Place seitan in food processor; pulse until it has the consistency of ground beef. Set aside.
2. Heat large skillet, lightly coated with spray over medium-high heat.
3. Add onion; cook, stirring frequently, for 5 to 7 minutes, or until translucent.
3. Add garlic, habanero pepper, and seitan; cook, stirring frequently, for 3 to 4 minutes, or until seitan is golden brown.
4. Add chili powder, paprika, salt (if desired), and pepper; cook, stirring frequently, for 2 more minutes.
5. Add black beans, kidney beans, and tomatoes; cook, stirring frequently, for 5 to 7 minutes, or until mixture is heated through.
Tip: Serve
chili on top of cooked whole grain pasta (½ cup). Any remaining chili can be
frozen to be reheated at a later time.
Tip: If
you find habanero too spicy, substitute with jalapeño.
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