2 thoughts on “A Pot of Heat”

  2. I’ve perfected my heart-healthy recipe:

    Two-15.5 oz. cans no salt kidney beans (can be substituted with pinto and/or black beans, but I find that kidney beans make a heartier chili)

    One 10 oz. can low sodium chicken breast (can be substituted with 1/2 lb. lean/extra lean ground turkey)

    One 14.5 oz. can no salt diced tomatoes

    One 4 oz. can no salt diced Jalapeno peppers

    Two tbs. Mrs. Dash Southwest Chipotle seasoning blend

    One tbs. minced garlic (I buy garlic in a jar)

    Secret Ingredient

    Julia’s Chili California Molido Ground California Chili Pepper

    A one oz. package sells for 89 cents. It’s a hot chili powder so I only use 1/2 oz. Store bought chili powders may contain salt, or other spices like cumin — and, frankly, they just don’t pack the heat you need to make a great bowl of southwest chili.

    Simply blend all of the ingredients into a 3 qt. saucepan. I recommend that you drain the water from the canned ingredients otherwise you’ll have a soupy chili.

    (If you use the ground turkey then cook it first before adding the other ingredients.)

    Bring to a boil, cover with lid, turn down heat, and simmer for 20-minutes. Refrigerate the leftovers. Flavors will be even more intense the next day.

    I serve the chili with one cup of brown Minute rice, avocado slices, sour cream and/or grated cheese.

    High protein, complex carbs, low fat, low sodium, heart healthy, and tastes great! In fact, I’m thinking of jarring this recipe and selling it at the Farmer’s Market. It’s that good.

    *Makes four generous servings

    One can of Dennison’s or Stagg chili may have over 2000 mgs of sodium. Your body only needs less than 300 mgs per day. Packaged food and fast food have enough salt to kill your heart.

    Food can taste good without all the fat, sugar and salt.

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