We’ve got a TREAT for you today! It’s a delicious recipe that is destined to become one of your regular go-to’s. Not only does it taste amazing, but you can change it up to reflect your (or your family’s) likes/dislikes. Plus, you can use ingredients you have on hand. It’s really easy to make extra AND it tastes even better the next day.
The Amazing “Anything” Chili
In case you needed more reasons to love this recipe, you should know that it’s gluten-free, paleo, and can be altered to be VEGAN! You can eat a bowl as-is, or you can top a salad with it, or use it in tacos or over rice. It can be prepared on the stove but if you have the time, it’s also great made in a slow cooker. This recipe serves 4-6 people.
Ingredients:
- 1 to 1½ pounds of ground meat: beef, turkey, meat alternative (such as Beyond Meat products)
- 2 garlic cloves, chopped
- 2 tbsp olive or coconut oil
- 1 large onion, diced
- 2 stalks celery, chopped
- 4 carrots, peeled and diced
- 1 bell pepper (red/yellow/orange are sweeter than green, your choice!), diced
- 2-3 medium summer squash, diced
- 2 tbsp chili powder
- 1 tsp salt
- 1 15-ounce can tomato puree or tomato sauce
- 1 15-ounce can diced tomatoes with liquid
- (Optional: up to 1 cup water/chicken broth as needed to thin out consistency if the chili is too thick)
Instructions:
- In a large skillet or pot, brown your meat over medium heat, adding garlic about halfway through so it doesn’t scorch.
- Drain off the fat and remove from the skillet.
- In the same skillet, add the oil, onions, celery, carrots, bell pepper, summer squash, chili powder, cumin, oregano, and salt and cook for about 10 minutes, stirring occasionally to make sure everything cooks evenly.
- When the veggies are soft and the onions are starting to caramelize, return the meat to the skillet and add the tomato puree and diced tomatoes to the pot, stirring well.
- Bring to a boil, stirring frequently, then reduce heat and simmer for 20 minutes.
Eat immediately, keep it simmering on low for later, or store it in the fridge.
Make It In the Slow Cooker
We get it. You probably have a busy lifestyle. If you don’t have time to stand in front of the pot and stir, use a slow cooker instead. Once you’ve cooked the meat and then the veggies in a skillet, move it over to the slow cooker and add the rest of the ingredients. Cook on high for 1 hour and low for 3-4 hours.
Substitutions & Additions
Here are a few options for changing up your ingredients.
- If you’re not a fan carrots, feel free to add chopped butternut squash or sweet potatoes instead.
- Looking for a more “earthy” flavor? Experiment with parsnips or rutabaga.
- Add black beans, white beans, broccoli, spinach or cauliflower for added texture and bulk. For beans, if you’re using a slow cooker, wait till the last hour or so before adding them so they don’t turn to mush.
- Stir in a jar of salsa for an extra kick!
Want More Guidance & Recipes to Help You Lose Weight?
We’ve taught hundreds of clients how to create their own meals and gain control of their eating habits through our flagship 35 day fitness, nutrition, and mindset coaching program, Thrive In 35. Thrive In 35 is designed to help you shed lbs, get fit, and gain confidence. You’ll get a collection of recipes that your entire family will love. Plus, our coaches will help you tweak your favorite dishes so that they’re healthier and still taste delicious! Thrive sells out of 75 spots, every time (as it did just recently). Click here to get on the early bird list for the next one.
Stronger for Today,
The Method3 Fitness Team
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