You can double or quadruple this chili recipe (just make sure that you have a big enough pot!). It freezes beautifully so that you can have a ready-to-go meal in the freezer when you run out of time to prepare something. By design it is lean and lowfat!

Preparation and Cooking Time 2 hours

Difficulty Easy

Ingredients

• 1 Large Yellow Onion, Diced
• 2 Cloves Garlic, minced
• 1 T cooking oil (optional)
• 3 Tbsp Chile Powder
• 1 Tbsp Cumin
• 1 Tbsp Coriander
• 2 tsp cinnamon
• 2 tsp dried Thyme or epazote
• 2 canned Chipotles in adobo— break them up with spoon in pot
• 1 pound Textured Vegetable Protein OR 1 pound Cooked Turkey or Chicken Breast, cut into small dice/pieces
• 2 each 28 ounce cans of Organic Tomatoes (not drained)
• 3 each 15 ounce cans of Black Beans (not drained)
• 1 Tbsp salt or to taste
• Tbsp Maple Syrup
• Optional—1/2-1 bottle medium-dark beer
  

Method
• Saute onions in oil (or use non stick pan) until soft—about 5 minutes. For a richer flavor, caramelized then. Add garlic and cook over medium heat for 2 minutes. You can deglaze with water or beer if onions and garlic start to get too brown

• Add rest of ingredients and bring up to just below boil. Reduce heat to low and let simmer an hour or two.

Serve Chili in individual bowl or out of the pot with chopped scallions, cilantro, jalapeno, good quality jack cheese, and nonfat greek-style yogurt on the side. Accompanied by a Spinach, Tangerine and Jicama Salad and Organic Blue Corn Chips, Guacamole and Salsas, this makes for a great meal.