Brown the meat
Season while browning
- 2 lbs 96% lean sirloin or 99% ground turkey or chicken
- 1 tsp ground onion
- 1/2 tsp garlic salt
Fire it up
Throw the following in the slow cooker (or do this stove top on low to medium low)
- 4 (15 oz) cans beans, strained (Organics tri-bean blend, garbanzo, kidney, black, white northern, porkNbeans, or Ranch style pinto beans)
- 1 (15 oz) can diced tomatoes, strained
- 1 (10 oz) can diced tomatoes with green chilies, strained
- 1 cup chopped onion
- 1 cup frozen corn
- 1/4 tsp Garam Masala (this is a blend of coriander, pepper, cumin, cardamom, and cinnamon)
- 1 Tbsp high quality chili powder
- 1/2 tsp Mrs Dash Southwest Chipotle seasoning
- 1/2 tsp garlic salt
- 1/4 cup crumbled bacon
Strain the browned meat and stir in to chili mixture and it will be ready to eat in 30 minutes, BUT it will taste best if you let it simmer for 2-4 hours *wink*
Filed under Bacon, Beans, Beef, Comfort Food, Corn, Family weeknight cooking, Man Food, Onions, Pork, Protein, Slow-cooker, Turkey, Veal
I made these a while ago, but am just now getting around to posting!
It sounds strange to have black bean brownies, but you will be surprised how this sloppy gooey batter turns into fluffy chocolate decadence.
This treat is light and cake like. I could taste the black beans in the batter, but mostly because the blended beans were so fragrant. Once baked, the beans and cocoa compliment very nicely.
- 4 eggs (or 1 cup egg beaters)
- 1 tsp vanilla
- 2 tbsp coconut oil (or olive oil or healthy oil of your choice)
- 1 15.5 oz black beans (does not have to be exact), rinsed and drained
- 4 tbsp cocoa
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup Agave (or 1 cup sugar, Splenda or other sweetener)
- handful of pecans
- 1/2 cup dark chocolate pieces, divided, optional
- 1 teaspoon instant coffee, optional
- 1 tsp sugar free coconut flavoring (I used sugar free coffee flavoring/syrup because it also has 0 carbs)
Mix ingredients and pour into a square pan. I used mini muffin pans to make these a 2-bite treat. Just before popping them in the oven I sprinkled a couple chocolate pieces on to each “muffin”.
AGAVE VERSION: Add nuts and bake at 325 degrees for 30-35 minutes
SUGAR/SUBSTITUTE VERSION: 350 degrees and 25-30 minutes if you used sugar or a sugar substitute.
Original recipe post from Donloree Hoffman of Bikini or Bust. Thank you for sharing, Donloree!
Brownies with pecans made with agave: Calories 138.75 Protein 3.875 grams, Carbs 22.1, Fat 3.875
Brownies with pecans made with artificial sweetener: Calories 106.85 Protein 3.875 grams, Carbs 14.125, Fat 3.875
I originally looked at this recipe and thought, “ew…kidney beans?”, but I’ll give any food a second chance. Now I know I don’t have to settle for the high-calorie bean-dip counter-part ever again – this was just as easy and doesn’t give me a heavy feeling after a chow-down 🙂
1 x 15 oz can red kidney beans, rinsed and well drained
1 1/2 ts extra virgin olive oil
1 tsp chili powder
1 ts[ oregano
1/2 small onion, minced fine
1 clove garlic, minced
Pinch sea salt and fresh black pepper to taste
Blend the beans and oil until the mixture resembles a paste. Add remaining ingredients and mix well.
Prep time 17 minutes
Cook time 0 minutes
Makes 36, one-Tbsp servings
[Recipe Source: Tosca Reno, The Eat-Clean Diet Cookbook]