That’s right. SKINNY chili is what the title says. And that’s exactly the recipe I’m going to hand you. Based on the not so skinny version, off course ;).
I wouldn’t call myself a Mexican Food lover. (And let’s pretend my man and I didn’t have a mexican dinner before our movie-date-night yesterday. Meet the Millers was soooo good btw) But I do love a fajita or some chilli con carne from time to time. I often crave Mexican food because of the beans that are used in most of their recipes. Beans in a salad, between my tortilla or with tomato sauce… It’s always a promise of good food. What can I say, I’m a devoted lentil-eater! Very good food to add for your daily protein intake fyi.
But, as you might know, Mexican food is usually more of a unwholesome treat than a healthy and nutritious meal. With Fajitas, you can easily make it lean and clean by using whole wheat Tortillas and loads of veggies with chicken or steak. Chilli con carne on the other hand is another matter. Luckily for you, I’ve created a skinny chilli recipe. And if my man likes the skinny version, I bet everyone will.
You’ll need (Serves two, about 535 kcal pp):
- 1 bell pepper (yellow, green of red. I chose yellow to add some color)
- 200g button mushrooms
- 1 red chili pepper
- 2 veal fillets
- 1 egg
- Canned Black beans (or white beans, or both. whatever you prefer.)
- 4 tomatoes
- 1 medium yellow onion
- 2 garlic cloves
- Salt and pepper
First, make your own tomato sauce! It’s so easy (I promise) and much healthier than the ones you buy in jars at the supermarket. Just add some olive oil into a small saucepan and add the garlic cloves (peeled and mashed) and your onion. Your onion can be chopped up in big chunks. Cut your tomatoes in medium pieces. And add them when your onions start to look glaze. You might have noticed I didn’t write down to remove the seeds or skin from the tomato. Too much trouble and I don’t mind them in this sauce. But you can always remove them, if you’re not a fan. 🙂 Add some seasoning: salt and pepper and some harissa (to your taste). Let it cook, and then simmer for about an hour (or more). You can prepare your sauce a day in advance – or way in advance and keep it in the freezer – the longer it simmers, the tastier and thicker it gets.
Put a pot roast on a medium high heat. I use ‘Le Creuset’ pot roast, which was a birthday present from my mom last year. I know they’re pricey, but they are great and worth every cent. And they look so granny :). Add some olive oil. Meanwhile, clean your mushrooms and cut them into pieces. Slice up the bell pepper into small pieces. Add your mushrooms into the pot roast together with the bell pepper. Now cut up your chili pepper. Remove the seeds! (unless you like things extremely spicey) And also add it to your pot roast. Now let it simmer for a while on a low heat.
Now it’s time to put your veal fillets into a food processor with an egg until it looks like mince (the egg makes it more moist) and add some seasoning to taste: salt and pepper. I also added a little more harissa to spice things up (just a pinch though). You can – off course – also buy prepared minced meat in your local supermarket. I just like to advice everyone otherwise :), because you have no control or idea on what ingredients they use to make the minced meat. Processed foods like supermarket minced meat are no good for you. Just take a peek at the ingredient list on the back of the minced meat, you won’t know or recognize half of the words that are on it. And do you really want to put that in your mouth? It’s extremely fat and unhealthy! Eww! That’s why we started making it ourselves a while ago. Takes you about 5 minutes extra. Max. And it’s so much better, tastier and most importantly: healthier!
Put a pan on a high heat and start frying your – home made – mince. Chop it up during frying with a wooden spatula. When it starts to look golden and brown, add it to your pot roast. Open your canned beans and also throw them in your pot roast. Now also add the tomato sauce and a cup of water and let the whole pot roast simmer for a half an hour to an hour. (I prepared mine a day in advance, on a lazy Sunday afternoon, so the only thing left to do the day after is to warm it back up)
I ate my Chili with a salad on the side, but you can also eat it with rice or a whole wheat tortilla. Think Mexican ;)!
Et voila, skinny chili is all yours!