Red-Hot Chili - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 6 slices maple-cured bacon
- 4 cloves garlic, smashed
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 2 red onions, diced
- 1 reconstituted chipotle pepper, diced
- 1 jalapeno pepper, minced
- 1 poblano pepper, diced
- Two 28-ounce cans whole San Marzano tomatoes, crushed with your hands
- 3 tablespoons espresso (1 shot)
- 1 tablespoon pure maple syrup
- 1/2 teaspoon dried Greek oregano
- Freshly cracked pepper
- 2 cups cooked black beans, drained
- 2 cups cooked red kidney beans, drained
- 1/4 cup fresh cilantro leaves, minced
- 1 cup sour cream
- 2 scallions, sliced
Instructions
- In a large saucepan over medium heat, render the bacon until golden and crisp. Place on a wire rack to drain the excess grease. Crumble the bacon and set aside.
- Return the saucepan to medium heat and fry the garlic in the bacon fat until golden, 1 to 2 minutes. Add the smoked paprika, cumin, sea salt, onions, chipotles, jalapenos and poblanos. Saute for 8 minutes. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer. Turn down the heat to medium-low and cook for 45 minutes, partially covered. Add the beans and cilantro and cook for 5 more minutes, until heated through.
- Ladle the chili into bowls and top with a generous spoonful of sour cream, the crumbled bacon and scallions.
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