By request… my chili recipe!

Recently my colleagues and I attended a workshop where a portion of the afternoon was dedicated to encouraging staff to set goals for ourselves that would lead to increased self-care and healthier behaviours. One of the goals I set for myself was to eat 6 homemade dinners a week. The rest of the participants balked at this idea. Is cooking 6 nights a week really that much? I was surprised other people found it so extreme.  Then again, maybe it will be quite a challenge.

Notice I challenged myself to cook  ”homemade dinners,” not  simply have “meals at home,” because I don’t think that frozen chicken fingers, french fries, or frozen pizza should count. So, I figure that “free” night could either include eating out, or eating pre-packaged meals at home.

The last week and half I have been working on this goal and actually failed on my first week. One night in a hurry I ate a frozen pizza (although to be fair, it was on the lighter side, being a thin crust vegetarian pizza) and had dinner in a restaurant with my Dad another night).

On the other hand, I’ve created some very delicious, healthy meals and have been bringing my lunch to work every day.  My colleagues end up drooling over my lunches and have been pestering me for recipes, so here is one to start with:

SaverQueen’s Chili

1 package lean ground turkey or beef

1 can black beans (about half of them drained/rinsed to reduce sodium)

1 can white beans (about half of them drained/rinsed to reduce sodium)

1 large can crushed tomatoes

1 clove garlic, minced

1 onion, chopped

1 bell pepper, chopped

1 avocado, chopped

1-2 scallions, chopped

1/2 cup cheddar cheese, shredded

olive oil (a couple tablespoons)

sour cream

spices/flavourings:

I don’t measure these, so be careful, add slowly, and adjust to taste:

kosher salt

cumin (approximately 1 tsp)

cayenne pepper

black pepper

siracha (a few squeezes)

hot sauce (a few drops)

tabasco (just a couple drops)

Directions:

Brown the meat, adding salt, cumin, cayenne and black pepper, and garlic. Drain when done.

In the meantime, in a large pot, soften onions on low heat with olive oil. Then add the pepper, then the meat, and stir together. Add beans and then tomatoes. Fill approximately half of the can with water and add to the pot. You might want to add a little extra, because the chili will reduce as it cooks.

Add spices, to your taste. I highly recommend including siracha, and the combination of siracha with hot sauce and a little tabasco is great, along with the cayenne. (I have also added hot smoked paprika, which is also nice. ) This combination of spices gives heat, but also sweetness. I think it’s what makes my chili a little bit different.

Turn up the heat, and once you get a good simmer going, turn it down to about medium-low. Let it simmer gently for about an hour, with the lid off.

Check it periodically to make sure it’s not boiling too rapidly, and to stir, and taste. Adjust seasoning if necessary.

Finally, when serving, add chopped avocado, a little shredded cheese, some scallions and a little dollop of sour cream. This final serving presentation makes all the difference!

Freeze a couple servings so that you have a quick dinner/lunch on a busy night.

Another variation, to mix things up, is to serve this chili in taco shells, with the same toppings.