The Romancing The Bee Diet – Day 12 – Chili Con Carne

chili

This dish is affectionately known at my house as “Meat Chili.” It’s been an integral part of every successful diet I’ve ever been on.

In my opinion, it’s close to the perfect diet meal.  It’s satisfying, it’s healthy, it’s tasty, it’s even better the next day, and, best of all, when I eat it I don’t feel like I’m dieting!

The most important thing to remember is DON’T ADD BEANS!  It won’t be a diet meal anymore.

Yield:  6-8 servings

Ingredients:

2 tablespoons canola oil

1 large yellow onion, small diced

2 cloves garlic, minced

1 red pepper, diced

1 green pepper, diced

1/2 teaspoon kosher salt

2 tablespoons chili powder

2 tablespoons cumin

1 teaspoon Mexican oregano

1/4 teaspoon cayenne pepper or crushed red pepper

1 tablespoon honey

1 pound lean ground beef

1 28 ounce can of whole peeled tomatoes

Shredded cheddar cheese for garnish only

Directions:

Preheat a 8-quart sauce pan or Dutch Oven over medium-high heat. Saute ground beef, onion, garlic, and peppers in canola oil with salt until beef is browned and vegetables are tender (about 10 minutes). Add spices and cook for 1 more minute. Add honey and canned tomatoes, including juice, and reduce the heat to low.  Simmer uncovered for 30 minutes, stirring frequently to prevent sticking and to break up the tomatoes. Adjust seasonings. It may need additional salt.

Serve in soup bowls and top with no more than 2 tablespoons of cheddar cheese for garnish.

Amazing Vegetable Chili (With A Touch Of Honey!)

This may be my favorite recipe ever! I promise you will never miss the meat. And I’m a cave person when it comes to meat. 🙂

The honey may be gratuitous, but I firmly believe that it makes everything taste better!

8 generous servings.

¾ c. olive oil, divided
2 zucchini, cut into a ½” dice
2 onions, cut into a ½” dice
4 cloves garlic, finely chopped
2 large red bell peppers, cut into a ½” dice
35 oz. Italian plum tomatoes
24 oz. plum tomatoes, cut into a 1” dice
2 T. chili powder
1 T. ground cumin
1 T. dried basil
1 T. dried oregano
2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds
½ c. chopped Italian parsley
1 c. canned kidney beans, rinsed and drained
1 c. garbanzo beans, rinsed and drained
½ c. chopped dill
2 T. fresh lemon juice and 1 T. honey

Heat ½ cup of the olive oil over medium heat in a large skillet. Add the zucchini and saute until just tender, 5-7 minutes. Transfer the zucchini to a large dutch oven. Heat the remaining ¼ cup oil in the skillet over low heat. Add the onions, garlic and peppers. Saute until just wilted, about 5 minutes. Transfer mixture (including any oil) to the dutch oven.

Place the dutch oven over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds and parsley. Cook, uncovered, stirring often, for 30 minutes.

Stir in the kidney beans, the garbanzo beans, dill, honey and lemon juice. Cook for 15 minutes. Stir well, taste, and adjust seasonings. Serve hot with bowls of sour cream, shredded cheese, and sliced scallions alongside.