Detox Day 3: 8-Minute Chili
January 8, 2014 Leave a comment
Breezin’ into Day 3, are we? You should already be feeling lighter, smarter, and more energized. If not, it’s right around the corner!
While tonight’s Veggie Pupusas are surprisingly awesome, here is another superfast dinner or lunch to try this week if you’re in a cold climate. It’s actually one of our household staples, and just happens to be detox-worthy. While it adds another minute of prep, I usually toss in a generous amount of kale, torn into small pieces. Give it a quick spin, and see you tomorrow! xoxo
Makes 7 (1-cup) servings
Prep and cooking time: 8 minutes
Everyone’s got a favorite chili recipe, but this one is soon to become your favorite and takes less than 10 minutes to prepare, and better yet, it’s detox-friendly! Serve alongside a gigantic green salad for the total package.
2 tsp olive oil
1 small onion, diced
2 cubes frozen crushed garlic, or 2 tsp minced garlic (about 2 cloves)
2 Tbsp chili powder
1 tsp cumin
1 (28-oz) can diced tomatoes
1 large green bell pepper, cut into bite-size pieces (preferably organic)
1 (15-oz) can kidney beans, drained and rinsed
1 (15-oz) can black beans, drained and rinsed
2 cups frozen Trader Joe’s Roasted Corn or other frozen corn kernels
Juice of 1 lime (optional)
Hot sauce, chopped fresh cilantro, or avocado chunks for garnish (optional)
1 In a large soup pot over medium-high heat, sauté onion, garlic, chili powder, and cumin in oil until onion is translucent, about 3 minutes.
2 Turn heat to high and add tomatoes, pepper, beans, and corn; continue to cook, covered, until heated through, about 3 more minutes.
3 Squeeze lime over chili and top with hot sauce, fresh cilantro, or avocado chunks if desired.
4 Store leftovers in the fridge for up to 5 days or as individual servings in the freezer for up to 2 months.
Per cup: 205 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 438 mg sodium, 38.5 g carbohydrates, 9 g fiber, 7.5 g sugar, 9.5 g protein, 28% vitamin A, 65.5% vitamin C, 6% calcium, 34.5% iron
Recipe reprinted w/ permission from Cooking with Trader Joe’s Cookbook – Skinny Dish!, by Jennifer K. Reilly, RD,
(c) 2011, Brown Bag Publishers http://www.cookTJ.com