High Protein Chili

I think we could all use more beans in our diet!

Beans (black beans specifically) are an incredible source of fiber and iron! For the next several weeks I will be preparing bean forward meals and sharing them with you all. This week we've got chili on the menu. When done right chili can be a heart healthy meal that will help you to kick PCOS and iron deficiency to the curb. Reaching your goals without sacrificing tasty foods seems unrealistic. But that's where I enter the chat :) Try this recipe and let me know what you think in the comments.

Healthy swaps 

PCOS and insulin resistance thrive when there is extra weight on your body. I made some healthy swaps in this recipe that you will hardly even notice. Most notably, we are using a mix of lean beef and turkey. Both are 93/7. Lean beef is a little bit more pricey than lean turkey so you could absolutely do a full turkey chili if you don't want to splurge on the college educated beef that was raised by both parents ^.^ 

We're also going to go for some healthier chili toppers. I love topping my chili with sour cream and cheddar. We don't have to give that up! Well... not quite :) we're going to swap sour cream with plain, low-fat greek yogurt and instead of full fat cheddar we're going to opt for reduced fat cheddar. Adding a little squeeze of lime juice to the greek yogurt gives it a nice bite that pairs well with the smokey flavors of the chili. 

The recipe:

Ingredients

• 56 g dry black beans
• 130 g light red kidney beans 
• 1 Lb Lean ground beef 93/7
• 1 Lb Lean ground turkey - 93/7
• 1 14.5 oz can Diced tomatoes 
• 1 14.5 oz can Crushed tomatoes 
• 1 7.76 oz can Chipotle Sauce 
• 1 16.9 oz container Beef Bone broth 
• 15 ml Extra virgin olive oil
• 1/2 Diced bell pepper
• 1/2 Diced onion
• 2 T onion powder 
• 2 T Smoked paprika
• 2 T Ground cumin
• 2 Chicken bouillon cubes
• Salt to taste
• 1/4 C cornmeal (to thicken)
• 1 T brown sugar 
• Greek yogurt (topper)
• Reduced fat cheddar cheese (topper)

Directions:

Heat your olive oil in a large pot on medium-low heat. Add the bell peppers to the pot along with the cumin, onion powder, smoked paprika, and bouillon cubes. Mix. Once the bell peppers start to soften add in the onion and cook for 2-3 minutes. Add your beef and turkey to the pot, breaking up the large chunks as the meat begins to brown.

Once your meat is browned add in the crushed tomatoes, diced tomatoes, beef bone broth, and chipotle sauce. Bring to a boil and add the cornmeal and brown sugar. Stir and salt to taste. cover and allow to cook on low for 20 minutes. 

Top with greek yogurt, reduced fat cheddar, and scallions.