Chili and Cauliflower

Thank you for the support! I have been enjoying your comments and emails! You, my readers are so kind!!! Thank you for your support! :)

Like I said yesterday, hubby was out of town this past weekend and out the door was my diet. I ate grains and I had dairy and my elbows broke out and my body ached and I got sick. It is hard cutting out such BIG ingredients. Pasta dinners are quick and easy and you can make them colorful with vegetables. Casseroles are delicious and easy, too! I am still learning and I am still making mistakes. 

GOOD THING I AM 

Back on track! 

 Lunch - tuna, celery and avocado, olive oil and pepper on top of lettuce

I am learning to have my meals planned out for the week and on the calendar. I am learning to stick with my plan. I like just looking in my fridge and creating. My fridge is stocked, again and I am ready to go! 

READ SET GO --- Another Chili recipe with 3/4 vegetables 1/4 meat!!!!

 Yes - I have made another chili --- NO ALMOND BUTTER this time!!! :)

The Ingredients:

1 lb ground beef or venison or bison or turkey

1 cup chopped carrots

3 celery stalks, chopped

1 onion, diced

1 bell pepper, diced

1/2 large cauliflower, cut into smaller pieces

2 tomatoes, diced

1 small can of tomatoes

1 TBSP chili powder (you may want a little more or even a little less)

1 tsp nutmeg

1 tsp garlic powder

ground pepper

1 tsp cumin

4 cups homemade chicken broth (store bought is fine)

The Directions:

In soup pan brown ground beef with onions. Drain grease and add meat back to the pan. Add all remaining ingredients. Bring to a boil and let boil for 10 minutes. Vegetables should be tender and ready to serve!!!!

Part of Slightly Indulgent Tuesday, Tasty Tuesday @ Beauty and bedlam, Tasty Tuesday @ Gnowfglins, Tasty Tuesday @ Dr. Laura,  

Bean-less Chili

This weekend we celebrated our baby! He turned 1 on the 1st! 

I made two pots of chili, one with beans and the other without beans. When I was making the chili, my hubby, was not sure about bean-less. I must say, I wasn't too sure about it either. 

I still added my Almond Butter for a little creamy flavor! I topped mine with a pile of avocado instead of sour cream. I was proud of myself and sticking to my guns... 

I will be honest with you --- I ate a little cupcake! Not GRAIN-less and from a box! 

I wish I could tell you that I still slept great and that I did not wake up with a headache BUT I DID. I slept terrible. I had the worst headache. To top it off - my elbows started to itch. 

Each time I do this to myself - I promise, NEVER AGAIN... 

Will I ever learn???  :) 

Bean-less Chili

The Ingredients:
2 - 3 lbs grass fed ground beef
7 - 10 celery stalks, diced (I use one whole celery bunch, leaves and all)
6 - 10 carrots, diced
1 white onion, diced
6 cloves garlic, minced
4 TBSP Olive Oil
2 16 oz cans of diced tomatoes (homemade would be best but can is fine)
16 oz chicken broth (homemade is best)
2 big pinches of sea salt
2 TBSP dried Oregano
2 TBSP dried Basil
1 TBSP cumin
3 - 4 TBSP Chili Powder
1 tsp cayenne pepper
2 TBSP Almond Butter


The Directions:
Saute veggies in olive oil for about a minute and add meat and brown.  Season the meat mixture with all the spices.  Add the tomatoes and chicken broth and simmer for 35 minutes.  Taste and add more seasoning if desired.  


Let me tell you --- it was tough not having beans in my chili or topping my chili with sour cream. 

Quinoa Chili with Almond Butter

I am not sure how the weather has been where you have been but it has been very tricky here. One day we have a GORGEOUS fall like day and then the next day we have a SUMMER like day.

My appetite has been tricky lately too! Trying to match the weather is tough. On warm days I am craving chili and colder days I want to grill! We will work it out!

I made a really delicious chili a couple weeks ago. Ever since I have been craving some more! I browsing another recipe blog, Heather Eats Almond Butter and saw that she had made a Chili with Almond Butter. It sounded interested/wonderful and thought why can't I make my chili with some Almond Butter! Give it a try!!! Thanks HEAB for the great idea!

I did not make as big of a batch of chili this time and I did not use as many vegetables... Okay this is not exactly the same chili! :) WHOOPS! That is just one reason I love chili!!!! MILLIONS of different creations!

The Ingredients:

3 TBSP Raw Butter

4 carrots, chopped

3 celery stalks, chopped

1/2 onion, diced

1/2 lb ground beef

28 oz diced tomatoes

2 TBSP chili powder

Garlic Powder, Salt and Pepper

*** 2 TBSP Almond Butter

The Directions:

In large pot over high heat, sauté chopped veggies in butter and garlic powder until done. Add beef, stirring constantly until beef is cooked through. Add in canned tomatoes, cayenne pepper, chili powder, and almond butter. Turn heat to low, allowing chili to simmer for about 10 minutes. Remove from heat. The chili will thicken the longer it cools. Enjoy!

Serve with homemade cornbread.

Quinoa Chili

I am sure you have noticed I am not a photographer. I have some creative moments but others I almost forget to take a picture and have to work with what is left.

Some food photographs better than others... with my NON photographer skills.

We have been enjoying some GREAT fall mornings and evenings! With that being said I was inspired to make my first batch of chili! I wanted to try something new but still have great flavor as a normal chili.

When I first started throwing this chili together, I wanted a more vegetable chili than meat and bean. I did not add all the vegetables I wanted because I wanted to make sure everyone would eat it.

To my surprise, this chili really turned out great and I will add more vegetables next time.

(I warned you of my bad photography skills!)

Topped with sour cream and RAW cheddar Cheese

The Ingredients:

1/2 cup cook quinoa (I cooked my in homemade vegetable broth, 1cup)

1 lb ground beef

1 banana pepper

1 red bell pepper

1 purple bell pepper

2 LARGE garlic cloves

2 small onions

1 1/2 cups corn, frozen or fresh

1 can diced tomatoes, or fresh

1 bag red beans (soaked about 12 hours)

1 cup chili beans, can or bagged

chili powder

cumin

Salt and Pepper

Oregano

*you can buy chili packets if you want but you can season the chili yourself.

Next time I will add:

zucchini, chopped

carrots, chopped

celery, chopped

cilantro

The Directions:

I cook my quinoa in my rice cooker. Its nice because I put the quinoa in and forget about it. When it is ready, the rice cooker switches to warm and it is done!

(1/2 cup quinoa and 1 cup of vegetable broth)

Heat Olive Oil in a pan. Add Onion and garlic for about 3 - 5 minutes or until tender. Add chili powder and cumin and saute until fragrant, about 1 minute.

Meanwhile, brown ground beef.

Add ground beef, tomatoes, beans, peppers, and the rest of your vegetables. Add Oregano and Salt and Pepper and simmer for 20 minutes.

Add quinoa and corn and cook for another 5 or so minutes.

Top with sour cream, raw cheese, cilantro, green onions.. whatever you want!!!!

Leftovers - mix with Gluten Free Brown Rice Pasta!!! Delicious and 3 year old approved! :)