One of my all time favorite comfort is chili con carne. I first heard about Chili on the Parent Trap. I was ten or something, and I have always had tis thing where if I hear about it, I most probably have to try it.
I don't remember when I first made chili, because I have made and remade and remade and remade this dish with numerous variation and its still top five favorite comfort food.
I have made it with mince beef, mince turkey, shredded chicken, with black beans, with corn and vegan and I still love it!
I don't really know if its because its warm, or the beans make it so filling, or the tanginess of the guacamole, I mean....heavens! There was a time we had chili every single week and no one complained!
But this meal is a good Saturday afternoon meal, when you are feeling lazy, and you want to binge watch something, just tuck yourself in with a big hearty bowl of chili and enjoy!
Time: 20 minutes
Yield: 4 servings
Serving size: 3/4 cup
Ingredients: Chili
-1/4 cup white onion
-3 cloves garlic, minced with salt
-2 large ripe tomatoes
-1 tblspn curry powder
-1/2 tablespoon paprika
- 2 teaspoons cumin
-1 teaspoon pimento,allspice
-1 teaspoon black pepper
-2 cups beans of choice*, pre boiled
-1 cup minced meat*
- I cup vegetable/chicken broth
Preparations
Sautee the onions over medium heat until golden brown. Everyone has a preference, but I feel like the browner your onions the more the flavor...and I absolutely HATE floating undercooked onions. *shudders*
Once your onions are browned, fry in the garlic until fragrant and tender,
Fry the tomatoes next, on low heat for five minutes or until tomatoes are cooked. Add tomato paste and cook for two minutes.
mix in spices, then add meat.
Add meat of choice and fry for five minutes, making sure the mince doesn't clump together.
Add water and beans.
lower heat and simmer for ten minutes..it tends to stick so you need to keep an eye on it.
Serve hot with tortilla chips/nachos, sour cream (I use greek yogurt) and guacamole
* BEANS:
I learned a little secret in legume preparation around a year ago when I was first diagnosed with GERD, because by God I love legumes but it was a very uncomfortable experience for me.
So this trick kills all the gas producing enzymes in legumes, and shortens the cooking time by more than half. before you boil your legumes, just soak them the previous night, at room temperature and go to sleep, your legumes will be ready to be cooked for only 40 minutes or less, the next morning.
- for chili, I love love love mixing black beans with pinto beans, one cup of each because black beans have this nutty flavor and texture to them and has a higher content of fiber too.
* MEAT: this is where you can vary the recipe to your liking, I like mixing it here as well, some shredded chicken breast with lean minced meat.
For vegan/ Vegetarian mix I like replacing the meat with boiled buckwheat or quinoa, but especially quinoa because it has the same if not more protein content than meat.
* SECRET: I am abit neurotic when it comes to calorie content but I never try to ruin the enjoyment of comfort food by ruining it like that, as long as its full of nutrients am good!
Love, me
Lola
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