Chili is so perfect for winter. It is hearty, nutritious and uber easy to make. This December I made one of my best batches yet. Here is what I did:
- 2 lbs of grassfed beef, ground
- 2 6 oz. cans organic tomato paste (Trader Joe’s)
- 1 14.5 oz can diced organic tomatoes (Trader Joe’s)
- 3 bell peppers, varying colors
- 10 carrot sticks, organic, about 8 in. long (Trader Joe’s; 1 bag)
- 2 cups of spinach
- 1/2 medium yellow onion
- Spices – 3 T cumin, 2 T chili powder, 1 tsp salt, 1 T pepper, 1/2 T crushed red peppers, 1 T oregano, 1 T paprika – all measurements depend on your taste.
- 1/2 cup Franks Red Hot sauce (yes, you read that right)
Place slow cooker on high. Once warm throw in the half diced yellow onion, followed by the can of diced tomatoes. Add in the meat. Let cook for about 30 minutes.
During the 30 minutes, chop the bell peppers and all but 3 stalks of carrots into 1 inch pieces. Turn the slow cooker to low and add the bell peppers, carrots, tomato paste, spices and hot sauce. Stir until spices and tomato paste are evenly distributed.
Let the chili cook for 8-10 hours on low, stirring occasionally. Once you get to the end of the process, turn off the heat, add 3 stalks of chopped carrots and the spinach.
I like the variable (crunchy) texture and that is why I add more carrots at the end of the cooking process. As well, adding the spinach provides a more nutrient-dense punch to the meal. Vitamin C can easily be damaged with heat and that is why it is added at the end.
Once cool store half of the chili in your refrigerator and the other half in your freezer, so you have something healthy to eat next month when your time is tight.
Cheers to you and good health,