Nothing more delicious and cozy than a bowl of hot chili con carne in a raining evening in fall. I give you here my vegetarian version and the clean eating with meat. Make sure to get your seasonings and your produce free of additives and as fresh as you can. You can use 3 beans instead of just pinto. Like black, red and pinto. And make sure that your real meat for the clean eating recipe is lean and grass fed meat. Use vegetarian cheese or real cheddar,is up to you. make it as hot as you want, I made mine really spicy and eat it with a nice crusty piece of gluten free garlic bread! But serve it with tortillas if you want!
Ingredients
3 (15.5-oz.) cans organic pinto beans 1 large sweet onion, chopped 3 garlic cloves, minced 2 tablespoons olive oil 4 teaspoons any of my tex or taco mix seasoning or chili powder 1 teaspoon ground cumin 1/2 teaspoon pepper salt to taste 2 (14.5-oz.) cans organic diced tomatoes 1 diced jalapeño pepper (or more to your taste) 1 (12-oz.) package vegetarian meatless crumbles 1 can organic vegetable broth 1 small can tomato sauce Toppings: sour cream, shredded Cheddar cheese, sliced pickled jalapeño peppers and or cilantro Preparation 1. Drain and rinse 2 cans pinto beans. (Do not drain the third can.) 2. Sauté onion and garlic, jalapeno (seeded if you like it mild) in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, tomato sauce and 2 cups water. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, about 60 to 90 minutes. Serve chili with desired toppings. **Meaty clean eats chili beans:
Omit oil. Substitute 1 lb. super lean ground beef for meatless burger crumbles. Prepare recipe as directed, sautéing ground beef with onion and garlic in Step 2 for 10 minutes or until meat crumbles and is no longer pink. Proceed as directed.
