Last updated on January 6th, 2020 at 12:24 am
Hello SHJ True Believers!
I have a confession to make… I wanted to post a number of BBQ and grill recipes this summer… but my grill is busted and my time was divided to a point where mid-week meal prep and recipe write up took a slide. Luckily for me we’ve entered the fall and it’s time to bust out a piece of equipment that’s the ultimate time saver. This baby might as well be called the Time Stone, but for you Super-Earthlings it’s better known as a Crockpot. Better watch out as I’ve heard a certain purple tyrant is in the market for one of these babies.
Need to know a little bit more about me? I’m a self taught average joe who’s been gifted a superhuman sense for what tastes great and I’m here to share my findings. Each recipe will feature a minimum of one of the elusive superfoods because what else do you think superhumans consume?
Today’s Featured Recipe:
SHJ Crockpot Chili
And to bless the infinity gauntlet of your kitchen pantry I present you with a Chili recipe that can be easily modified to fit the needs of most any diet or flavor profile. Paleo fans, the mods to this recipe were going to be included… but as I looked at how much it changed the meal I’ve decided to get you a special write up, hopefully next week.
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Today’s featured SuperFood: BEANS!
Yup… I think the Paleo Community has already bailed after than 1, 2 punch. I get it, the diet is not a fan of legumes arguing that phytic acid and lectin binds to other nutrients making these veggie protein wonders less nutrient dense than we think. But I’ve always readily dismissed this school of thought. Mainly because these “anti-nutrients” are present in a number of paleo friendly foods, for example raspberries, carrots and garlic… and I don’t hear the paleo community railing against any of those. It’s even been proven that paleolithic man consumed beans and legumes… But eh, probably just fake news. Either way, the paleo diet is a great tool that gets people to eat less processed food, and if you need rigid rules to be successful, I get it, Rock-On cave people, pun intended.
For those of you willing to accept beans and legumes into your superfood pantry here are some cliffnotes on the benefits:
- High in soluble fiber, which is great for heart health as it lowers cholesterol and triglycerides
- Low in fats, which lets you supplement your meals with healthier fats of your choice, like grass-fed butter or coconut oil
- High in plant based protiens
- High in antioxidants
- Assist in regularity *wink wink*
- Not a nutrition fact, but needs to be said, wallet friendly, like an 11 out of 10 on this scale.
- Also convenient, worried about the sodium, buy low sodium and rinse well, cuts the value on the label almost in half.
If I haven’t sold you on this low budget, easy to use superfood yet… well it’s cool we can still be friends, keep any eye out for the next Bat-Recipe. Btw superfoods also tucked into this recipe coconut oil, kale, sweet potato, quiona, etc.
Here’s the Macros: (based on 8 servings)
It’s carb heavy, but remember it’s also fiber heavy too. So don’t let these numbers mislead you.
Nutrition Pillar Info:
- 30.5 oz Can of Crushed Tomatoes
- 29 oz Can of Pinto Beans
- 15.5 oz Can of Red Kidney Beans
- 15.5 oz Can of Black Beans
- 2 cups of pealed and chopped Sweet Potatoes
- 1.5 cups of chopped Sweet Onions
- 1 cup of chopped Green Pepper
- 1 cup of chopped Sweet peppers (red, yellow, orange, dealers choice)
- 1 cup of Frozen Sweet Corn
- 1.5 cups of Kale – remove the stems, and rip the leaves
- 1 cup BBQ sauce (dealers choice here, but remember good in good out, try and pick a brand that is low in sugar and artificial ingredients. This is also an opportunity to add “heat” to your chili)
- 1/3 cup Quinoa
- 1.5 cups Water (personally I prefer a dark beer, like Guinness, as a sub in here)
- 1 Tbsp Chili Powder
- 1 Tbsp Paprika
- 1 Tbsp Ground Cumin
- 1 Tbsp Dried Oregano
- 1 tsp Garlic Salt
- 1/2 tsp Black Pepper
Other Ingredients: (these are not included towards the nutrition details but ideas for spice, and garnish, the base recipe was designed to light on heat and kid friendly for you SuperMoms and SuperDads out there)
- Cheddar Cheese – go light SuperHumans
- Chopped Green Onion
- Cayenne Pepper, step it up 1/2 teaspoon at a time to hit your desired spice level
- 7 oz Can of Chipotle Peppers in Adobo Sauce: This falls into secret ingredient terriroty. The smoke and heat flavor this adds to your chili is incredible. If you are spice adverse keep the peppers whole and fish them out afterwards. If you are a heat-head like Coach Derek, chop these up first.
- Sliced Avocado
- Sour Cream
- Sliced Jalepeno
- Assuming you’ve prepared the veggies as indicated in our ingredient list, throw it all in pot and stir it well with a large spoon. Turning this:
- Turn on the Crockpot and cook for 3-5 hours on the High setting or up to 12 hours on the Low setting.
- Spoon out into your serving vessel, top with your garnishes of choice, and excelsior an enjoy!
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