When it’s chilly outside… it’s CHILI inside…

Use organic bison, chicken or turkey in my veggie and black bean chili to keep you fully nourished and warm and cozy from the inside out all winter long. This is a great, simple, make-ahead, “batch” cooking recipe… and, as with everything I prepare for you, it has quality protein (organic grass-fed bison, organic beans, avocado) + HIGH FIBER CARBS (organic beans/carrots/zucchini/peppers/avocado) + healthy fat (organic grass-fed bison/avocado/organic olive oil) + COLORS (you get the full spectrum in this recipe, red—tomatoes, orange—carrots, yellow—peppers, green—zucchini, purple—black beans) in every balanced bite.

Helpful Healthy Habit:

When purchasing canned tomatoes, make sure to always choose organic, as tomatoes are always on the dirty dozen list. Read the label! Make sure the only ingredient is tomatoes!! Also choose a brand without BPAs in the lining of the can so the plastic toxins don’t leach into your food. Another great healthy habit is to add in lots of color at all your meals and snacks. As I always say… EAT A RAINBOW! Stuff this chili recipe into an organic sweet bell pepper (buy organic—peppers are on the dirty dozen list, too) for a super-high dose of vitamin C this winter to help boost your immune system… It’s delicious and nutritious!!

Servings:

Makes 6-8 servings

Ingredients:

• Organic olive oil for cooking
• 1 large organic carrot, diced
• 1 large organic zucchini, diced
• 1/2 organic red onion, diced
• 1 lb. ground organic grass-fed bison (or ground organic free-range chicken, turkey or grass-fed beef)
• 1 tsp. organic chili powder (or to taste)
• 1 tsp. organic cumin (or to taste)
• 1 tsp. organic garlic powder (or to taste)
• 15-oz. can organic diced tomatoes (I like Bionaturae)
• 15-oz. can organic low-sodium black beans (I like Eden Organics)
• Organic sea salt and organic pepper to taste
• Cooked organic brown rice
• Sliced avocado, fresh lime juice, chopped organic cilantro for garnish
• 3-4 organic yellow sweet bell peppers, cut in half, seeds removed, to serve as “edible bowls” (optional)

Directions:

Heat a large, heavy-bottomed skillet over medium flame. Add just enough organic olive oil to lightly coat the skillet; heat for 30-60 seconds.

Add in carrots, zucchini and onion and saute until veggies are slightly brown, yet firm. Remove veggies from skillet and set aside.

Add in bison and begin to brown (add more olive oil if needed). Once browning, add in spices and stir thoroughly. You may want to add a spoonful of water to help the spices incorporate into the mixture.

Add veggies back into the bison/spice mixture. Add tomatoes, bring to a boil, then reduce heat and continue to simmer, covered, for 15-20 minutes.

Remove lid and add beans, cover and simmer another 5-10 minutes. Season to taste with salt and pepper.

Serve with organic brown rice, sliced avocado a squeeze of fresh lime juice and chopped cilantro. If desired, stuff each pepper half with the chili and roast in oven at 350°F for 15 minutes.

Cooking Time: About 1 hour

By Rachel Miller, The GYM of Englewood

Rachel Miller is a NASM, Certified Personal Trainer, Crossfit/TRX/Kinesis Instructor, Certified Holistic Health, and a Wellness and Nutrition Coach at THE GYM of Englewood. THE GYM Englewood is located at 20 Nordhoff Place, Englewood, NJ 07631. Call 201-567-9399 or visit http://www.GetToTheGym.com/englewood.