School starts on Wednesday of next week and I am starting a new part time position at a friend’s Insurance Agency, so I decided today would be a good day to begin preparing “heat and eat” meals. Enter, Hearty, Healthy Chili Recipe.
In my 6 quart slow cooker I layered.
1 pound of soaked dry kidney beans (overnight)
1/4 pound ground beef PLUS 3/4 pound ground chicken or turkey
(browned in iron skillet and transferred into cooker)
Diced tomatoes & chili’s (your desired amount)
1 shredded zucchini
2 shredded carrots
1 small can organic tomato sauce
2 chopped onions
1 large jar of greenwise tomato juice
1/4 cup of chili powder
I set the cooker to 225 degrees and let it cook all day. I will now divide it into serving sizes for our family and freeze it for those evenings when I just don’t feel like cooking.
The shredded veggies help pump up the nutritional value of this chili and the beans make it nice a hearty with just enough “meat” to satisfy my hubby’s “needs”.
When it is time to make this dish for dinner, I will pull a container out of the freezer, drop frozen chunk into a pan and slowly heat it up to enjoy with my family. I enjoy mine with a dollop of Greek yogurt and hubby enjoys Sour Cream. We also often add a heaping spoonful of my homemade pico de gallo.
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