Lean “Green” Chili

With being so busy the past few weeks, I have been utilizing my slow cooker like crazy.  This chili is from a couple weeks ago, but, unfortunately, I had taken the photos of it on my phone, which was then stolen about a week and a half ago.  SO, I apologize for the lack of photography with the chili….but really chili looks pretty gross in photos, so no big deal.  I also made a big batch of this chili so that Nate and I would have some lunches for the next few days.  If it’s just for you, then I would suggest freezing a bunch of it for later use.  Or just throw a party.

On a side note, my friend at work introduced me to this new “diet” for athletes.  It is not one of those diets where you count calories and fat, but instead it gives you a list of foods that you can most definitely eat (green), sometimes eat (yellow), and ones that you should never eat (RED).  In reality, it is just sports nutrition that is shying away from the processed foods that overwhelmingly inhabit our grocery stores.  It also takes into account the hormones that are in certain foods or how the body will respond to them (i.e. inflammation).  It seems like a good thing to try out, so I present to you, a “GREEN” chili…

Like I said… it ain’t pretty.

Lean Chili

1-1Β½ lbs lean ground beef (or turkey)
(make sure the beef is hormone free!)
2 cans low sodium black beans
2 cans low sodium dark red kidney beans
1 large red pepper, diced
1 large green pepper, diced
2 large cans crushed tomatoes
Several tablespoons chili powder
Pinch of cayenne pepper
2 tablespoons cumin
2 teaspoons garlic salt
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Brown ground beef.  Combine everything into a slow cooker and cook on low for several hours or on high for 1-2 hours.  If you decide to cook via stove top, simmer for at least 40 minutes on medium-low.