Yeah, probably never expected to see a damn recipe on this blog, did ya? Yeah baby. I’m full of surprises. Fun for everyone.
This chili is one if the key reasons for my weight loss over the past several weeks. I’ve tweaked the recipe for many weeks now, and this is in my opinion the best-tasting “healthy food” out there.
Every single ingredient is good for you, available at any large grocery store, and inexpensive. Yet it’s packed with flavor and extremely dense and filling. Even better, it takes reasonably little “in kitchen” time to make and will last you for an entire week, making it a very time-management friendly food.
It’s a two-part recipe, one for prepping the beans and one for the chili itself
Blackdragon’s Kickass Healthy Chili
Ingredients For Chili
Extra virgin olive oil
2 large organic onions
2 pounds of ground turkey breast meat, free range turkey if you can get it (not ground “turkey meat”, but ground turkey BREAST meat…much lower in calories)
1 large 3 cup can of crushed tomatoes (either the plain kind or with seasonings)
1 small 1/4 cup can of tomato paste
1 normal can (or 2 cups) of organic low-sodium vegetable broth
1 hunk of chili powder (“one hunk” is when you just dump a bunch in; it’s equivalent to about 2 or 3 heaping tablespoons)
1 hunk of cumin
1 hunk of oregano
1 half hunk of red pepper flakes
1 half hunk of minced garlic
1 hunk of masa flour (optional)
Ingredients For Beans
1.5 cups of dry pinto beans, organic if you can get it (feel free to substitute other types of beans if you’re not a pinto fan)
1 hunk of onion powder
1/3 cup of low-sodium soy sauce
1/3 cup of Siracha sauce
1/2 hunk of your favorite hot sauce
1 hunk of chili powder or your favorite Cajun seasoning
1 heaping tablespoon of baking soda
Directions Part 1: The Beans
At least 24 hours in advance of making the chili, place dry pinto beans in a wide airtight container and fill with filtered or distilled water to 1 inch above beans. Add baking soda and mix well. Let this sit for 24 to 48 hours. This soaks the beans properly and removes most of the gluten and other bad stuff from them. (It also prevents a lot of the farting, which is always a good thing.)
After soaking for 24 to 48 hours, strain and rinse beans. Place in pot and fill with distilled or filtered water to just 1/2 inch above beans. Bring to a boil. Add onion powder, soy sauce, Siracha sauce, chili powder, and hot sauce and stir well while boiling. Bring to a low heat simmer (about 2.5 on your stove if it goes from 1 to 10), cover, and let simmer for 1 hour.
After 1 hour, strain beans and set aside and immediately start to make the chili. Beans will be very soft so be careful not to crush them.
Directions Part 2: The Chili
Chop both onions into as small or large chunks as you like.
Add chopped onions to large pot and stir with some extra virgin olive oil. Cook for about 3 – 4 minutes at medium high heat (about 8.5 on your stove if it goes 1 to 10), stirring often, until onions are soft (but not browned). Season with cayenne pepper and salt (salt optional).
Add turkey breast meat, cumin, chili powder, red pepper flakes, and oregano. Stir and cook at medium high heat for about 3 minutes until all the meat is cooked (turned white instead of pink).
Add crushed tomatoes, tomato paste, and vegetable broth, and stir well.
Add your prepared beans and minced garlic and stir well. Bring heat to maximum and bring to a boil.
Once boiling, stir once more, bring heat to low (about 2.5), cover, and cook for 30 minutes.
At 30 minutes, mix masa flour (optional) with a little filtered or distilled water to make a very thick liquid. Get it to the consistency of very thick syrup, not paste. Add mixture to chili, stir well and cook for another 30 minutes.
At 30 minutes, remove from heat. You’re done. The chili will store in an airtight container in your refrigerator for up to one week. This recipe makes five to six large manly servings.
There are a million ways to prepare chili so do whatever you want. However I think the best way is to whip up some guacamole from a guacamole mix packet combined with two large or three small organic avocados, and dump all of that on top of a giant bowl of chili. Heaven. That way I get tons of low-calorie proteins and good carbs (from the chili), and healthy omega fats (from the guac) and I’m full for many hours. I can scarf buckets of this stuff and still lose weight the following morning (provided I don’t scarf it at night). It’s also hot and spicy as hell, which tastes great and boosts your metabolism. This chili with the guacamole like I recommend is also fantastic for your testosterone levels.
It’s a total win/win food. Enjoy!