Slow Cooker Chili con Carne

Slow Cooker Chili con Carne
Prep Time
15 minutes, plus 5 hours Cook Time
Number of Servings
Serves 4
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 pounds beef, cut into chunks
  • [q:1/2] jalapeño pepper, finely chopped
  • 3 tablespoons tomato paste
  • 2 cups beef or vegetable broth
  • 1 can (14 ounces) diced tomatoes
  • 1 packet Simply Organic Spicy Chili Seasoning Mix
Directions
  1. In a large saucepan over medium heat, heat olive oil. Add onion, bell pepper and garlic. Sauté for about 4 minutes, stirring frequently. Add beef and cook for about 3 minutes, until browned.
  2. Transfer mixture to a slow cooker and add jalapeño, tomato paste, broth, tomatoes and seasoning mix. Stir until well combined. Cook on high for 4 to 5 hours or on low for 7 to 8 hours.
  3. Serve with your favorite chili toppings.
Nutrition Info
Made with vegetable broth: 379 Calories, 51 g Protein, 143 mg Cholesterol, 12 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 3 g Fiber, 15 g Total fat (5 g sat), 328 mg Sodium, [nut:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin C, Phosphorus, Zinc, [nut:3] Vitamin B2 (riboflavin), Iron, [nut:2] Vitamin B1 (thiamine), Potassium, H Vitamin A, Vitamin E, Vitamin K, Folate, Magnesium

Chili Tacos with Tofu Sour Cream

Chili Tacos with Tofu Sour Cream
Prep Time
15 minutes, plus 20 minutes cook time
Number of Servings
Serves 6
Ingredients
Directions
  1. Heat oil in a medium saucepan and sauté the onion and garlic for 2 to 3 minutes.
  2. Add the celery and mushrooms and sauté another 2 to 3 minutes.
  3. Add the chili beans and kidney beans, crushed tomatoes, cocoa, cinnamon, and [q:1/2] tsp sea salt. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes.
  4. While the chili is cooking, prepare the tofu sour cream by placing all ingredients in a blender and blend until smooth and creamy.
  5. Preheat the oven to 350° F. Heat taco shells for 3 to 4 minutes.
  6. Remove, fill each taco shell with lettuce, chili, tomatoes and avocado slices. Top with tofu sour cream.
Nutrition Info
294 calories, 9 g fat (28% calories from fat), 15 g protein, 39 g carbohydrate, 13 g fiber, 0 mg cholesterol, 622 mg sodium

Mexi Chilli Bowl

Mexi Chilli Bowl
Prep Time
35 min prep time
Number of Servings
4
Ingredients

For the Chilli

  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 red bell peppers, diced
  • 1 (approximately 13 oz) can diced tomatoes
  • 1 (approximately 10 oz) can brown lentils, drained and rinsed
  • 1 (approximately 9 oz) can kidney beans, drained and rinsed
  • 1 red chilli, diced
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • [q:1/2] tsp salt

For the Bowl

  • 2 handfuls corn tortilla chips
  • [q:1/2] cup Fresh Salsa (recipe follows)
  • 1 avocado, sliced
  • [q:1/4] cup cilantro leaves
  • Handful watercress or sprouts
  • 1 lime, quartered
Directions
  1. Heat a large saucepan on low. Lightly sauté onion, garlic, and bell peppers.
  2. Add all other Chilli ingredients and stir well. Simmer for 30 minutes or until cooked through.
  3. Spoon into serving bowls and serve with chips, salsa, avocado, cilantro, watercress or sprouts, and a wedge of lime.
Nutrition Info
682 Calories, 39 g Protein, 118 g Carbohydrates, 33 g Fiber, 11 g Total fat (2 g sat), 568 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B6, C, Iron, Folate, Phosphorus, Potassium, [nutrition:4] Vitamin B2 (riboflavin), B3 (niacin), K, Magnesium, Zinc, [nutrition:2] Vitamin A, E, [nutrition:1] Calcium

Chili Bean Cornbread Pie

Chili Bean Cornbread Pie
Prep Time
Prep: 15 minutes, Cook: 25 minutes
Number of Servings
8
Ingredients

Pie Filling

  • 15 ounces EDEN Chili Beans (seasoned dark red kidney), 1 can, do not drain
  • 1 cup any EDEN Whole Tomatoes, chopped, do not drain
  • 1 cup diced green bell pepper
  • [q:1 1/2] cups organic sweet corn, fresh or frozen
  • 1 cup red onion, diced
  • 1 tsp dried cilantro
  • [q:1/2] cup fresh parsley, minced

Cornbread

Directions
  1. Preheat the oven to 375°.
  2. In a 10 inch pie plate or casserole dish, combine the beans, tomatoes, bell pepper, corn, onion, cilantro, and parsley. 
  3. To prepare the cornbread, combine the cornmeal, flour, baking powder, and sea salt in a mixing bowl and set aside. Mix thoroughly.
  4. In a measuring cup, combine the EDENSOY, oil, vinegar and maple syrup. Let sit for 2 to 3 minutes until thick like buttermilk.
  5. Pour the EDENSOY mixture into the dry ingredients, and stir until batter is smooth. 
  6. Pour the batter over the bean mixture.
  7. Bake until cake tester inserted into the cornbread topping comes out dry, about 30 minutes.
Nutrition Info
Per serving - 249 calories, 5 gram fat (17% calories from fat), 10 gram protein, 44 gram carbohydrate, 7 gram fiber, 0 milligram cholesterol, 365 milligram sodium

Why Cayenne Is Cool

Why Cayenne Is Cool
Lynn Tryba
cayenne peppers and a spoon of dried cayenne powder

In partnership with Diem Direct

Chile peppers, aka cayenne, are full of contradictions. They’re hot enough to hurt—yet they can relieve pain, improve circulation, stimulate the appetite, help you lose weight, and cool you down in hot weather.

A rich source of carotenoids as well as vitamins A and C, the seeds and flesh of chile peppers also contain capsaicin, a phytochemical used historically to stop everything from asthma to ulcers. It's easy to understand why the International Herb Association named multipurpose Capsicum spp (peppers) as the Herb of the Year back in 2016.

Fun Facts About Cayenne

  • Popular in the Americas for at least 9,000 years, chile peppers are now widely used in cuisines around the world.
  • Traditional Chinese, Japanese, and Korean medicines use cayenne as a remedy for digestive problems, muscle pain, and frostbite.
  • In Europe and the U.S., cayenne is used topically to relieve the pain of arthritis and shingles. 
  • Capsaicin supplements may contribute to significant weight loss, according to a recent review of randomized clinical trials.

Cayenne for Natural Pain Relief

  • Capsaicin relieves pain by destroying substance P, a chemical messenger that transmits pain to the brain. With substance P incapacitated, pain disappears.
  • Conditions that respond to the capsaicin in topical creams or capsules include joint and muscle pain from osteoarthritis and rheumatoid arthritis.
  • Capsaicin cream has been used to reduce lower back pain. Creams usually contain 0.025 or 0.075 percent capsaicin. High-concentration patches (8 percent capsaicin) are also available. Clinical trials suggest that a single one-hour session with the patch can relieve pain for up to 12 weeks.
  • Ironically, cayenne may even help heal stomach ulcers, a condition for which hot peppers and other spicy foods were long prohibited.
  • Cayenne may also thin mucus and help remove it from the lungs. It can also strengthen lung tissue to help prevent or treat pulmonary conditions.

Protect Your Heart with Cayenne

  • Scientists are exploring the possibility that cayenne improves blood flow to the heart when atherosclerosis or plaque blocks the arteries.
  • Cayenne and capsaicin stimulate the cardiovascular system, lower blood cholesterol, reduce triglyceride levels, and help prevent clotting and hardening of the arteries.
  • This spicy herb regulates the flow of blood from head to toe and strengthens the pulse without increasing the frequency of heartbeats or raising blood pressure.
  • Cultures in which hot peppers spice up the local cuisine have a much lower rate of heart attack, stroke, and pulmonary embolism than do other societies.

Lose Weight with Capsaicin

  • A small, eight-week, double-blind, randomized clinical trial of both men and women recently showed that aXivite (phenylcapsaicin), a functional ingredient derived from capsaicin, achieved statistically significant body fat loss, including visceral adipose fat reduction, and hip circumference reduction. Participants also experienced improved gut health as measured by a decrease in zolunin in the blood. High levels of the protein zolunin are associated with certain conditions, including Type 2 diabetes, systemic inflammation, and depression, among other conditions.

How To Use Cayenne

  • When using this pepper for the first time in cooking, start with small amounts.
  • When using a topical cream, give yourself a patch test. Apply a small amount to the inside of a knee or elbow. Leave it undisturbed for 24 hours, and check for any irritation. If cayenne causes lasting redness or blistering, discontinue its use. Minor discomfort usually disappears quickly, and cayenne’s pain relief increases with use. Noticeable relief usually begins after three to seven days of repeated application.
  • Do not combine topical use with a heating pad, and don’t apply immediately before or after hot baths or showers.
  • Many herbal references recommend the topical use of creams containing 0.025 to 0.75 percent capsaicin up to four times daily for the treatment of shingles, psoriasis, arthritis, toothaches, and other conditions.
Sources

“Acute effect on satiety . . . of a combination of bioactive food ingredients in overweight subjects” by M. Rondanelli et al., Journal of American College of Nutrition 

“Eating spicy food linked to a longer life” by Nicholas Bakalar, The New York Times, http://well.blogs.NYTimes.com

"Effect of green tea, caffeine, and capsaicin supplements on the anthropometric indices: A meta-analysis of randomized clinical trials" by M. Golzarand et al., Journal of Functional Foods

"Effects of phenyl capsaicin on weight loss and body composition," Center for Applied Health Sciences, 6/21/21

“Topical capsaicin (high concentration) for chronic neuropathic pain in adults,” by S. Derry et al., Cochrane Database of Systematic Reviews

“Topical capsaicin for pain management: Therapeutic potential and mechanism of action of the new high-concentration capsaicin 8% patch” by P. Ananad et al., British Journal of Anaesthesia

“The two faces of capsaicin” by A.M. Bose and Z. Dong, Cancer Research

You might also like...

Contributor
The Taste for Life Staff
Tags
peppers
superfoods
heart health
pain relief
chili
weight loss / dieting

Future Sidebar Content

Watch this space!

Cajun Black Bean Chili

Cajun Black Bean Chili
Prep Time
35 minutes prep time (+ freezing time for tofu)
Number of Servings
6
Ingredients
  • 1 cup chopped onion
  • [q:1 1/2] cups chopped red bell pepper
  • 2 Tbsp olive oil
  • [q:1/2] cup chopped celery
  • 3 cloves garlic, finely chopped
  • 2 dried chilies, crushed
  • 2 tsp Cajun spice
  • 1 lb firm tofu, frozen, thawed, and crumbled*
  • 1 can (28 oz) tomatoes, including juice
  • 1 can (19 oz) black beans with liquid
  • 1 can (19 oz) dark red kidney beans with liquid
  • [q:1/4] cup chopped fresh parsley
  • 1 Tbsp chopped fresh savory
  • 1 Tbsp blackstrap molasses, optional
  • Salt and freshly ground black pepper
Directions
  1. In large saucepan, combine onion, bell pepper, and oil. Saute over medium heat for 7 minutes.
  2. Add celery, garlic, chilies, Cajun spice, and tofu. Reduce heat and gently simmer, stirring occasionally for 5 minutes.
  3. Add tomatoes with juice. Increase heat and bring to boil, stirring up browned bits in bottom of pan.
  4. Reduce heat and simmer for 10 minutes.
  5. Add black and red beans with liquid, parsley, and savory. Simmer for 5 to 10 minutes or until heated through. Add molasses, if using. Add salt and pepper to taste.
Nutrition Info
315 Calories, 18 g Protein, 48 g Carbohydrates, 15 g Fiber, 9 g Total fat (1 g sat, 4 g mono, 2 g poly), 736 mg Sodium

Bean and Barley Chili

Bean and Barley Chili
Prep Time
1 to 2 hours
Number of Servings
Serves 10
Ingredients
  • 1 cup pearl barley
  • 4 cups (or a 32 oz box) low-sodium vegetable stock, divided
  • 2 Tbsp extra-virgin olive oil
  • 3 garlic cloves, peeled and minced
  • [q:3/4] cup water
  • 1 28 oz can diced tomatoes
  • 1 7 oz can chopped green chilies with juice
  • [q:1 1/2] Tbsp chili powder, or to taste
  • [q:1/2] Tbsp ground cumin
  • [q:1/2] tsp salt, or to taste freshly ground black pepper, to taste
  • 3 15 oz cans of beans, mixed and matched:
    • red kidney beans
    • black beans
    • white Northern beans
  • 1 cup frozen corn, partially thawed (optional)
  • Chopped onion (optional)
  • 2 avocados, cut in chunks and tossed with lemon juice (optional)
Directions
  1. In a medium saucepan, bring barley and 3 cups of the broth to a boil. Reduce to a simmer and cook until barley is just tender. There may still be unabsorbed liquid.
    • Be sure to watch the pot; cook times can vary drastically (ours took a [q:1/2] hour, while the package directions recommended [q:1 1/4] hours).
  2. Meanwhile, add olive oil and garlic to a medium stock pot; saute quickly over medium-low heat just until you begin to smell the garlic cooking.
  3. Add remaining ingredients except the barley, beans, corn, onion, and avocado. Bring to a boil over high heat, stirring occasionally.
  4. Reduce heat to medium-low, add the barley and stock mixture, beans, and corn, if using. Return to a boil over high heat.
  5. Reduce heat to medium-low and simmer, uncovered, until the chili is slightly thickened (about 5 minutes).
  6. Serve warm, garnished with onion and avocado, if using.
Nutrition Info
Made with 15 oz each red kidney, black, and white northern beans, and 2 avocados: 370 Calories, 16 g Protein, 0 mg Cholesterol, 58 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 18 g Fiber, 10 g Total fat (2 g sat), 277 mg Sodium, [nut:5] Vitamin C, [nut:4] Folate, Phosphorus, [nut:3] Vitamin B1 (thiamine), Vitamin B6, [nut:2] Vitamin B3 (niacin), Iron, Magnesium, Potassium, Zinc, [nut:1] Vitamin B2 (riboflavin), Vitamin E, Vitamin K, Calcium
Subscribe to chili