Updated: Nov 20, 2018
It's fall and we're ready for some chili to keep us warm during those cold breezy nights. Photo is pictured with sour cream, green onion, and avocado as a topping, which are not included in the macro breakdown.
Serving size: This recipe makes approximately 10, 10 ounce servings. These servings are small/medium portions so you can easily double up on servings based on your macro needs. Macronutrient Balance: 33g Protein / 12g Fat / 11g Carbohydrates
1 lb ground turkey 93%
2 lbs ground beef 93%
1 can kidney beans - do not drain
1 can petite diced tomatoes
2 large carrots - pealed and diced
1 medium onion - diced
1 red bell pepper - seeded and diced
2 garlic cloves - minced
4 Tbsp tomato paste
1/2 cup of espresso or leftover coffee
1 Tbsp unsweetened cocoa powder
1 Tbsp cumin
2 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp paprika
1 bay leaf
salt and pepper to taste
In a large pot add oil and set stove to medium heat. Add in onions and cook for 2-3 minutes until softened, then add garlic and sautee for 1 minute.
Add in ground beef and turkey, break apart and stir until browned.
Once meat is cooked all the way through and minced, add tomato paste and stir into the meat for 1 minute until fully coated.
Add in cocoa powder and stir for 30 seconds. Add in the remaining seasonings and stir for another minute.
Add in coffee and mix well. Then add in the can of tomatoes and kidney beans with liquids and bay leaf. Stir everything together, bring to a simmer and cover for an hour on low heat - stirring once or twice through this time.
After an hour, add chopped carrots and cook for an additional 10 minutes or until slightly tender. Then add red bell peppers and cook for another 3-4 minutes. The carrots and bell pepper should be soft but with a bit of crunch in them.
Serve with your favorite toppings (sour cream, avocado, green onion, shredded cheddar cheese etc.)