I've been on a health-kick lately and wanted to make a simple chili using less meat or even try making chili using a meat substitute. I used a 16-bean mix along with garbanzo beans and thickened the chili with fat free refried beans. The result was a thick, hearty chili that was low in calories.
- 1/2 lb of lean, organic ground beef or ground beef substitute
- 1 large can whole tomatoes
- 1/2 onion finely minced or liquified in a food processor
- 1 tablespoon coconut oil
- 1 cup dried garbano beans
- 1 cup mixed dried beans (usually comes in a package pre-mixed)
- 1 can fat free refried beans
- 1 packet chili seasoning
- 1 clove garlic, crushed
- 2 tablespoons better than vegetable bouillon
Add dried beans to a large pot and fill with warm water. Allow beans to soak overnight (minimum of 8-12 hours). Once beans have soaked, pour out water and add enough fresh water to cover the beans plus 1 inch. Add can of whole tomatoes and 1 piece of crushed garlic. Bring water to boil and cook beans for 60-90 minutes until beans are nice and tender. Be sure to test before proceeding. In a separate pan, brown ground beef and add chili seasoning. Drain or blot excess fat using a paper towel. Once beans are tender, add browned ground beef, garlic and bouillon to the cooked beans. Thicken by adding refried beans. Season if necessary.
Add coconut oil and onions to pot and cook over medium high heat until onions are transparent. Add ground beef.