CHIPOTLE CHILI Courtesy Chef Karla
Ingredients 1-pound 1-pound 2 tablespoons 2 cups 2 cups 20 ounces ¼ cup 2 each 2 (28 oz) 4 tablespoons 2 tablespoons 2 tablespoons 3 tablespoons 2 cups 2 cups 2 cups 2 teaspoons
Turkey breast, ground Ground beef, 90/10 Grapeseed oil Onions, small dice (~1 each) Bell peppers, small dice (~2 each) Cauliflower, riced Garlic, minced Jalapeno, minced Tomato with liquid, diced, canned Chili powder Cumin, ground Cocoa powder Chipotle peppers in adobo, minced Black beans, drained, rinsed Garbanzo beans, drained, rinsed Pinto beans, drained, rinsed Salt
Method: • Combine all ingredients in a slow cooker. • Turn on low to cook for 8-12 hours or on high for 6-8 hours. • Stir occasionally throughout cooking process. • That’s it. Dig in. Serves: 12 Serving Size: 1 ½ cups Calories: 378 Fat: 10 grams Sodium: 391 milligrams Carbohydrates: 42 grams Protein: 31 grams Fiber: 11 grams Karla is owner of Chef Karla LLC specializing in creating crave-worthy and good-for-you cuisine. Karla provides nutrition coaching, personalized prepared family meals, and small group catering. For more healthy recipes and wellness tips visit www.chef-karla.com or connect directly at Karla@chef-karla.com
Chef’s Note: This recipe creates a big batch. Separate out what you need for the upcoming week and freeze the rest. The Chipotle Chili will store in the freezer for up to 6 months. I love to make this chili in my instant pot, if you have one, I highly recommend it. Combine all ingredients plus 2 cups of water, cook on high pressure for 1 hour. Enjoy! 36
TASTEOFHILTONHEAD.COM
