Fat-Burning Chili Recipe:
•1.5 lbs lean ground meat (I like to use ground buffalo, ostrich, or grass-fed beef, but lean ground turkey can work also)
•1 large red pepper diced
•5-6 jalapeno peppers diced (adjust based on your desired "hotness")
•2 onions diced
•2 tbsp extra virgin olive oil
•1 large can crushed tomatoes
•1 can of kidney beans or black beans (good source of antioxidants and fiber)
•half a bag of frozen chopped spinach (adds extra nutrient density... add in towards the end of cooking)
•2 tbsp molasses (this is a good source of antioxidants, adds great flavor, and only adds minimal sugar)
•1 or 2 tbsp of chili powder
•1 or 2 tsp of cumin
•1 or 2 tbsp of crushed garlic
•1/2 cup oat bran (adds fiber and also helps soak up some of the extra moisture)
•I also like to add some fresh chopped cilantro while it's cooking
•1 ripe avocado (for use as a topping after chili is cooked)
•some grass-fed raw cheese if you can find it (topping after cooked)
Use a large pot and start with the olive oil and ground meat cooking. Just start adding all of the diced vegetables and other ingredients as you get them ready. If you want to get a little crazy, and increase the nutrition content of this chili even further, you can even mix the ground meat you're using with ground grass-fed organ meats.
Once it's all together and cooking in the pot, reduce heat to low and simmer for 40-50 minutes. Top each bowl with freshly diced ripe avocado (more satisfying healthy fats) and sprinkle with shredded raw grass-fed cheese. You've got an awesome hot delicious meal! This recipe makes about 6 servings.
Save the leftovers and bring healthy lunches or midmeals with you to work each day.
It doesn't get any more nutrient dense than this! This is the type of meal that is so dense in micro-nutrients, that it will satisfy your body's needs for nutrition (hence, eliminating cravings), but do it without overloading on calories.
Approximate macro-nutrient breakdown per serving:
35 g. protein, 45 g. carbs, 8 g. fiber, 14 g. fat (all healthy fat), 430 calories
•1.5 lbs lean ground meat (I like to use ground buffalo, ostrich, or grass-fed beef, but lean ground turkey can work also)
•1 large red pepper diced
•5-6 jalapeno peppers diced (adjust based on your desired "hotness")
•2 onions diced
•2 tbsp extra virgin olive oil
•1 large can crushed tomatoes
•1 can of kidney beans or black beans (good source of antioxidants and fiber)
•half a bag of frozen chopped spinach (adds extra nutrient density... add in towards the end of cooking)
•2 tbsp molasses (this is a good source of antioxidants, adds great flavor, and only adds minimal sugar)
•1 or 2 tbsp of chili powder
•1 or 2 tsp of cumin
•1 or 2 tbsp of crushed garlic
•1/2 cup oat bran (adds fiber and also helps soak up some of the extra moisture)
•I also like to add some fresh chopped cilantro while it's cooking
•1 ripe avocado (for use as a topping after chili is cooked)
•some grass-fed raw cheese if you can find it (topping after cooked)
Use a large pot and start with the olive oil and ground meat cooking. Just start adding all of the diced vegetables and other ingredients as you get them ready. If you want to get a little crazy, and increase the nutrition content of this chili even further, you can even mix the ground meat you're using with ground grass-fed organ meats.
Once it's all together and cooking in the pot, reduce heat to low and simmer for 40-50 minutes. Top each bowl with freshly diced ripe avocado (more satisfying healthy fats) and sprinkle with shredded raw grass-fed cheese. You've got an awesome hot delicious meal! This recipe makes about 6 servings.
Save the leftovers and bring healthy lunches or midmeals with you to work each day.
It doesn't get any more nutrient dense than this! This is the type of meal that is so dense in micro-nutrients, that it will satisfy your body's needs for nutrition (hence, eliminating cravings), but do it without overloading on calories.
Approximate macro-nutrient breakdown per serving:
35 g. protein, 45 g. carbs, 8 g. fiber, 14 g. fat (all healthy fat), 430 calories
