It's A "Chili" Day
by Keleigh May on February 17th, 2015

Today is a snow day here in Raleigh, NC, which means many of my southern counterparts rushed out over the past 48 hours to stock up on bread and milk. Well, instead of milk and bread sandwhichs (I never really understood how those 2 items will help you survive if you are snowed in for multiple days), I made chili! It simmered in the crock pot all day yesterday, and I figured if we lost power, all I would have to do is build a fire to heat it over, easy right?! Luckily, no fire was neccessary, but let me tell you, nothing warms you up on chilly days like a nice bowl of chili. Snowed in and don't want to eat bread and milk? Try one of my chilis instead because, where there's a meal, there's a way!

P.S. Exactly one year ago today I got a phone call from a New York number, I didn't answer thinking it was a telemarketer. Turns out it was the Rachael Ray show telling me I had made the top 30! 

Chilly Day=Chili Day!

My pal Jolean texted me this photo this morning of her cooking up my vegan chili on the chilly day. 
Picky Eater Chili
  • 1 pound lean ground beef or turkey
  • 3 chicken sausages
  • 1 pound chicken breasts
  • 2 carrots peeled and diced
  • 2 stalks of celery diced
  • 1/2 onion diced
  • 1 can kidney beans
  • 2 cans tomato sauce
  • 1 1/2 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 2 bay leaves
  • 1/4 teaspoon thyme
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1/2 tablespoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and pepper
Directions:

Sautee over medium heat diced carrot, onion, and celery with tablespoon of butter until vegetables are soft. 
In a stock pot, bring to a boil vegetables, tomato sauce, chicken broth, bay leaves and apple cider vinegar. 
When all vegetables are tender, remove bay leaves then puree in a blender until very smooth. 
Once blended, return to stock pot and add remaining spices.

In a skillet, brown your ground beef or turkey over medium heat and add the following ingredients:
  • 1 clove grated garlic
  • 1 tablespoon worcherster sauce
  • salt and pepper

In another skillet, saute your chicken breaks over medium heat with the following ingredients:
  • 1 tablespoon butter
  • 1 clove grated garlic
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • salt and pepper
Add your ground beef/turkey and chicken to the stock pot along with sliced chicken sausage and a can of kidney beans (drain off liquid from can).  Let simmer for at least 45 minutes (the longer the better).


Posted in Crock Pot Meals, Dinner, Easy to Freeze, Paleo, Pickey Eater Friendly, Vegan    Tagged with no tags


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