With each passing day, the amount of orange attire increases. The theories and speculations of who this year’s stars will be buzz about. Adults anticipate kickoff like children do Santa.
And what do we do while we watch football? We eat, and eat, and eat. Chips, dip, mozzarella sticks, chicken wings, hot dogs, fried everything indulgent.
Instead of falling asleep on the sofa & waking up to heartburn, try this healthy chili recipe. Invite friends over and finish the whole batch, or portion servings into zip-lock bags and freeze to have for next week’s game.
**If you’re interested in advice for how to limit food waste, prepare make-ahead meals, and make healthier choices, come see us on Tues, September 20th! The ACSDA is hosting Preventing the Freshman 15 in the PE Building. We’ll provide a tour of the facilities, let you know what classes are offered (FREE yoga & spinning!), and give you some healthy, easy eating tips. And, FREE HEALTHY SNACKS!
Dr. Carly May-Zuehlke will also conduct interactive chair stretching exercises, and discuss methods for reducing stress and fatigue while studying.
PREP TIME: 20 minutes
COOKING TIME: 2 hours
3 yellow onions, diced
2 green bell peppers, diced
2 anaheim or jalapeno chili peppers, finely diced
2 red bell peppers, diced
3-4 carrots, peeled & grated
6 stalks celery, diced
4-5 cloves garlic, minced
1 bunch scallions, chopped (for serving)
limes (for serving)
2 T sunflower oil
2 x 14.5oz can fire roasted diced tomatoes
1 x 15oz can each:
chickpeas (garbanzo beans)
black eyed peas
***all cans tomatoes & beans = no salt added variety***
1 tsp paprika
1 tsp ground cumin
½ tsp chili powder
½ tsp cayenne pepper
½ tsp ground mustard
1 T dried Italian seasoning
2 tsp kosher salt
¼ tsp ground black pepper
PLUS ½ - 1 T kosher salt for final seasoning
Prepare all vegetables, as indicated above
Rinse and drain all cans of beans (tomatoes will be used with their juice)
Measure out all spices (including 2 tsp of kosher salt & ¼ tsp ground black pepper) into a small bowl, and mix together, set aside
Heat 2 T of sunflower oil in a large, heavy pot over medium to medium-high heat
Add diced onions, and stir to coat evenly with oil
Cook onions for 3-4 minutes, until onions begin to soften
Add diced celery, stir to combine
Cook for another 2-3 minutes
Add grated carrots, stir to combine
Cook for 2-3 minutes until steam from carrots is absorbed
Add diced bell peppers & chili peppers, stir to combine
Add about 1 tsp of the seasoning blend, stir to coat vegetables evenly
Cook for 2-3 minutes, until peppers begin to soften
Add canned tomatoes with juices, stir to combine
Add drained/rinsed beans & minced garlic, stir to combine
Add another 1-2 tsp of seasoning blend, stir to coat evenly
Cover pot, and reduce heat to low
You’ll cook the chili slow and low for 1-2 hours, stirring every 20-30 minutes to prevent the bottom from burning. The longer it cooks, the more depth of flavor you’ll develop.
You can add more seasoning mix, and another ½ - 1 T of kosher salt at the end, depending on how spicy you like it, and how much salt is in your beans and tomatoes.
Finish it off with lime juice and scallions to add some fresh flavor and crunch.