Jan 28 Written By Shoshana Isaacson
I know I have said it before that we can plan our weeks menus and have the best intentions to stick to the plan but as life likes to show us over and over again, the best made plans don’t always work out quite the way we expected. This week was no exception. After posting this week’s menu on Sunday I was hit with a doozy of an ear & sinus infection. By Monday morning I was a mess. I am beyond grateful to my DH for being super patient with me and picking up my antibiotics and taking care of dinner the past few nights. I also owe my friend Penina a shout out for picking up and bringing me my cure all for anything that ails – wonton soup. BH (thank Gd) for antibiotics. Although I still have a bit of an ache in my ear, I actually felt half-way normal today and was able to get back to the kitchen.
So Tuesday’s meal became Wednesday nights meal. 30 Minute Chili over Quinoa. One thing I love about this recipe is that it comes together literally in 30 minutes and makes enough to freeze some for another night. It tastes great over rice, quinoa, pasta or as a topping over hotdogs to make the best ever chili dogs. Another thing that is great about this recipe is how flexible it is. You can make it with any ground meat – beef, chicken, turkey or even a meat alternative like Beyond Beef. It’s such a versatile recipe you could even leave out the meat and make it vegan by adding extra beans. The recipe is so simple and adaptable that you could even (if not pressed for time) cook it in a crockpot. So tonight we are having it over quinoa with a bit of vegan cheese, some sliced avocado and diced fresh tomatoes.
30 Minute Chili
Ingredients:
1 lb. ground Beef, Turkey, Chicken or Meat alternative such as Beyond Beef
(2 tablespoons Olive Oil if using turkey, chicken or meat alternative)
1 medium White / Yellow Onion diced
1 heaping tablespoon Minced garlic
3 15oz. cans Diced Tomatoes with Green Chilis such as Ro-Tel brand
2 15oz. cans beans – kidney, black really whatever you like or have on hand – drained well
2 tablespoons Chili Powder
2 teaspoons Smoked Paprika
2 teaspoons Cocoa Powder
Directions:
In a large stock pot or extra deep non-stick frying pan sauté the ground meat/ meat alternative with the diced onions until the meat is browned and the onions are translucent. Drain off any excess fat after the meat has fully cooked. Add the garlic and sauté a few minutes. Then add the diced tomatoes and then the beans. Mix well. Add the chili powder, smoked paprika and cocoa powder. Stir to combine. Taste and adjust seasoning if necessary. Bring to a boil and then reduce to a simmer for about 10 minutes. Serve over grain or pasta of your choice.
*If you plan on cooking in a crockpot sauté the meat first and drain the excess fat before adding the meat to the crockpot. Cook on low 6 to 8 hours.