Breakfast Challenge Chili
This is more of a formula than a recipe. Feel free to experiment with the types of proteins, veggies and seasonings that you enjoy. There is no right/wrong way of making this as long as it's delicious to you!
- 2 tablespoons olive oil or choice of oil/fat enough to coat bottom of pan
- 1 pound ground turkey or crumbled tofu more or less is fine
- 1 tablespoon chili powder (or more)
- 1 teaspoon smoked paprika
- 1 teaspoon salt to taste
- 8 cups fresh or frozen chopped high fiber vegetables bell peppers, celery, cauliflower, mushrooms, kale, zucchini, cabbage, turnips
- 2 cans preferred beans, drained omit for low-carb option - or just add 1 can
- 32 ounces canned diced tomatoes
- broth or water as needed for consistency
- 2 tablespoons apple cider vinegar to taste - optional
- 1 small onion, diced
- 2 cloves garlic, minced (Optional)
- 1 bunch fresh cilantro or parsley or both chopped fine
- 1/4 cup uncooked quinoa prepare as on package
Place oil in a large soup pot over meduim heat. Add garlic and 1/2 onion, cook until tender. Brown the ground turkey (if using turkey). Add chili powder, smoked paprika and 1 teaspoon salt and saute for another minute. Add the vegetables, beans (if using), quinoa (if using) and canned tomatoes. Stir and bring to a simmer. You may want to add some water or broth. Reduce heat to low and simmer about 20 minutes. Balance the flavor with vinegar, honey or salt to taste. In the ideal world, your ingredients would be organic and fresh. This is not the ideal world - frozen veggies work quite nicely. Follow the principle of nutritional harm reduction and use the highest-quality ingredients you can, without stressing over it. The goal is to feel the effects of a combination of protein, high-quality fat, and high-fiber carbohydrates on your body. (Recipe♦211)