Thursday, February 17, 2011

Slow-Carb Beef Chili

INGREDIENTS
1lb organic ground beef
1/2 large yellow onion, chopped
2 stalks of celery, chopped
2 tbsp olive oil
1 can red kidney beans, drained and rinsed well
1 can black beans, drained and rinsed well
1 medium zucchini, chopped
1.5 cups frozen chopped spinach
3/4 cup shelled edamame
1 cup shredded carrots
3/4 package trader joe's frozen mixed pepper strips
1 can of organic diced tomatoes (do not drain)
1/2 package of trader joe's taco seasoning mix



Saute beef, onion and celery in olive oil in a large soup pot until beef is no longer pink, chopping it up with a spoon as it cooks.
Add all remaining ingredients, plus refill the tomato can with water and add that too. Heat til boiling, then reduce to a simmer, stirring occasionally for 30 minutes.

(nutritional info to come shortly, I was too lazy to compute it right now)

have a big bowl as a great Slow Carb lunch, OR throw some eggs on top to spice up your breakfast routine. i also like to add 1/4 of an avocado, and two spoons of Trader Joe's avocado salsa verde to mine (sidenote: this is an amazing condiment for slow carb. adds some heat, the benefits of avocado, and tons of flavor. pairs nicely with tons of SCD foods too!)

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