It’s a healthy take on a hearty fall dish: Chili.
There are a number of benefits from eating lean protein.
Kirk Vidrine, Wellness Expert, Owner of V-Well Solutions said adding lean protein into your diet can help increase your metabolism.
Here’s his recipe for his classic Chipotle Chili:
2 lbs lean ground beef
2 tablespoons olive oil
2 onions, 2 colored bell peppers (any color will do)
4 cloves of garlic
4 canned chipotle chilies
4 tablespoons of chili powder
1 tablespoons of ground cumin 1 tablepsoon of dried oregano
1 15 oz can fire roasted tomatoes
1 15 oz can of red kidney beans, drained and rinsed Salt & pepper
4 scallions, chopped (optional)
Lite sour cream (optional)
Jarred sliced jalapeno peppers (optional)
Water as needed
Preheat. Preheat large dutch oven or stock pot to medium. Prep. Roughly chop onions & bell peppers. Mince chipotle chilies & garlic. Cook. Add olive oil to the pot and sauté onions & bell peppers for 5 minutes until soft. Add chipotles & garlic and sauté for 30 seconds. Add beef to the pot. Use a large metal or wooden spoon to chop up beef and stir until well mixed with veggies. Cook until beef is completely browned and cooked through. Simmer. Add spices, canned tomatoes, tomato paste, black beans, corn and broth to the pot and stir until everything is well mixed. Turn stove to high and bring to a boil and then reduce to medium low and simmer for 20 – 40 minutes (the longer the better) stirring every so often. Add a little water if you need so the chili doesn’t dry out and stick to the bottom of the pot. Serve. Serve immediately. Scoop hot into bowls with scallions, a dollop of lite sour cream and sliced jalapenos is you like, or store in single serving containers in the fridge for up to a week or the freezer for up to 3 months.