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Thursday, July 26, 2012

A Quick, Easy and Healthy Chili Recipe




I have a confession to make. I am not doing the best job being Sally Homemaker these days. Of course, nobody who knows me would ever label me a Sally Homemaker-type, but I have been known to whip up a great homemade food spread on occasion. (Just saying.)

But free time has become quite a scarce commodity for me lately. So don't judge me for giving you another "almost homemade" recipe. I'm all for eating healthy but I'm also all for saving time while doing it. I made chili the other night using the recipe below. The secret (time-saving) ingredient? Frontera Chile Starter.

Frontera Chili Starter
Here's the recipe -
Ingredients (makes 3-4 servings):

- 1 lb grass-fed ground beef (or you can substitute tempeh for a vegan option)
- 1 jar Frontera Chili Starter (I like the black bean chili starter with chipotle and roasted tomato)
- 1 can red kidney beans, drained
- 2 cups frozen corn kernels (but I like a lot of corn)
- 1/2 to 1 cup water
- Garnishes (all optional): diced avocado, chopped red or yellow onion, chopped fresh cilantro

Making it happen:

Cook the ground beef in a large non-stick saucepan (no oil necessary, just the meat) over medium heat until the meat is browned. Add corn, kidney beans, full jar of Frontera Chile Starter and 1/2 to 1 cup of water (depending on preferred chili consistency). Simmer over medium/low heat partly covered for 20 minutes, stirring often. Serve, add garnish(es) of choice and enjoy!

Happy quick cooking and healthy eating!

oxox roxy