|Clean Eating Beef Chili and Cornbread|
Makes approx. 10 to 12 servings
1 lb extra lean ground beef
1 large onion, chopped
1 large green pepper, roughly chopped
1 1/2 cups dried kidney beans (cook in advance)
1 tbsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp salt
2 cloves garlic, minced
1 chipotle pepper in adobo sauce, chopped (optional)
2 (28 oz) cans whole tomatoes, broken up
In a large skillet brown ground beef. Drain off any fat and return beef to pan. Add onions and peppers and saute for about two minutes. Add spices to beef mixtures and cook for one more minute to meld the flavors.
Slow cooker method:
In the slow cooker stoneware, add tomatoes, beans and beef mixture. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
Stove top method:
In a large dutch oven, combine tomatoes, beans and beef mixture. Bring to a boil, and reduce to a simmer. Simmer for 2 to 3 hours, stirring occasionally.
Notes: This chili is quite spicy with the addition of the chipotle pepper, so feel free to leave it out if your family prefers something a little less spicy. The canned kidney beans can be used as a substitute for the pre-cooked dried beans. Use about 2 cans for this recipe.
Clean Eating Cornbread
Makes 6 servings
1 cup whole wheat flour
1 cup cornmeal
1 tbsp baking powder
1/2 tsp salt
1 cup 1% milk
1/4 cup olive oil
1/4 cup honey
2 eggs, slightly beaten
Preheat oven to 350. In a medium bowl combine flour, cornmeal, baking powder and salt. Make a well in the center and add the wet ingredients. Stir until moistened. Pour into a greased 9" square baking pan. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean.
Notes: This recipe easily doubles if you need to serve more people.