Simple, healthy, storable and satiating, this recipe from my former client Neil (with some modifications) is just all-round good.
Ingredients (3 servings)
600 g – 1.3 lbs Minced chicken (9 g fat per 100 g)
200 g – 7 oz Chopped (canned) tomatoes
2 Medium Onions
800 g – 1.7 lbs Pumpkin puree
1 medium Red Bell pepper
200 g Mushrooms
250 g – 8.8 oz Kidney beans, soaked and boiled (see here how to do so)
1 tbspn Olive oil
3 tbspn Worcestershire sauce
2 tbspn Cinnamon
1.5 tspn Chili
2 tspn Salt
2 tbspn Cumin
1/2 tbspn Herbes de Provence
Macros per serving
Protein: 60 g
Fat: 26 g
Carbohydrates: 69 g
Energy: 714 kcal
How to make the chili
1. Put a skillet on high heat, put the minced meat in the pan. Cook the meat until it’s brown, about 5 minutes.
2. Meanwhile, chop your vegetables in medium pieces.
2. Turn the heat to medium and add the vegetables. Stir-fry them for about 5 minutes until tender.
3. Add the pumpkin puree, cooked beans, the (drained) tomatoes, a bit of sweetener to taste, Worcestershire sauce, salt and spices to the pan. Bring it to a boil and let it simmer on low heat for at least 10 minutes. You can let it simmer longer if you have more time. The flavors will mix together better that way.
4. If the chili gets too thick for your liking, add a bit of water.
5. Turn the heat off and serve the chili directly or store it for later use.
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