Three Bean Chipotle Chili

I make many variations of chili. It is one of the dishes you can pack full of veggies, beans & meat making it high in vitamins, fiber and proteins. I usually serve my chili with homemade corn bread & honey.

Ingredients

1Tbsp Olive Oil

1 Medium onion (diced)
2 Cans diced tomatoes
1 Can Pinto Beans (Strained & Rinsed)
1 Can Kidney Beans (Strained & Rinsed)
1 Can Black Beans (Strained & Rinsed)
2 Cups sliced Carrots
1 lb Lean Ground Beef  -or- Poultry
2 Small Cans of  V-8
2 Tbsp Ground Cumin
1 Pinch Chipotle Powder
1 Pinch Chili Powder

Directions

Warm soup pot add the 1 tbsp of olive oil
Add: Diced Onion & Sliced Carrots Sauté until tender
Add: 1 Lb Lean Ground Beef  -or- Poultry
Add: Cumin, Chipotle Powder, & Chili Powder
Add: 2 Cans of V-8
Cook until meat is cooked through
Add: Tomato’s & Beans
Stir & set to low let simmer 20 minutes

** Garnish Idea - 

Avocado(diced)

All Natural Sour Cream
Shredded Cheddar Cheese

Cream-LESS Creamy Cauliflower & Leek Soup

This is has an amazing baked potato soup taste without all the cheese, cream and carbs. It's a tasty way to sneak a few more servings of veggies in as well.

Ingredients

1 tablespoon extra-virgin olive oil
1 leek, washed and dried, thinly sliced
6 cups organic chicken stock
1 small cauliflower, chopped into bite-size pieces
2 russet potatoes, diced
1 bay leaf
3/4 cup aged cheddar cheese 
1 Pinch sea salt and freshly ground black pepper

Directions

Heat the olive oil over medium heat

Add: Sliced bacon saute until crispy. 

Remove set aside on paper towel for garnish.

In the bacon oil, saute the leeks until soft

Add: Chicken Stock (This de-glazes the pot)

Add: the cauliflower, potatoes, bay leaf

Simmer 15 to 20 minutes, until the veggies are fork-tender.

Remove the pot from the heat.

Remove bay leaf 

Use emerson blender or food processor to puree soup in pot.Add Add: Aged Cheddar cheese, sea salt and freshly ground black pepper.

Keep on very low heat and whisk in cheese as it melts.

**GARNISH IDEAS

Fresh chives, sliced

Crumbled nitrate free lean bacon

Guiltless Zuppa Toscana



I originally had this soup at the Olive Garden and fell in love with it! Then I looked up the nutrition info and my eyes almost fell out… So... in order to still enjoy the soup I love I have cleaned it up and modified it over the years and this is what I have come up with and would like to share with you. This is also an excellent way to get kale into your diet after all it is a superfood!

Ingredients

1tbsp Olive Oil
3 Large Russet Potatoes (Sliced in half then quartered thinly)
1 Small Onion (diced)
1 Clove Garlic (diced)
1 lb Ground poultry sausage
1 Bunch of Kale (deviened and chopped)
16 oz Chicken Stock/Broth
2 Cans of Great Northern or Canelli Beans
Red Pepper Flake –optional for heat-

Directions

Place soup pot on medium heat add the 1 tbsp of olive oil
Place sausage in pot cook through
(If using sausage links brown links then remove and cut into slices return to pot)
Add Onion sauté until soft
Add Garlic
Add Chicken Stock/Broth (This Deglazes the pot)
Bring to a simmer and let simmer for 10 min
Add Beans
Add Kale
Place lid on pot for 10 minutes until Kale is tender
Stir thoroughly
SERVE!

** Garnish Ideas
Shredded Parmesan Cheese