Posted Hilliary Meisner on 12/2/2015 |Featured Columns & Series
At Girls on the Run, we focus on inspiring strong, healthy, joyful and confident girls. Part of becoming a strong and healthy person means taking care of our bodies. One Girls on the Run lesson titled "Fueling our Healthy Pace" talks about the importance of fueling our bodies properly with foods from all food groups. Fueling our bodies properly helps keep us physically healthy, and a physically healthy body is a strong body!
With many of the Girls on the Run councils running their end of season 5K in the next few weeks (congrats!), it is important to remember to fuel properly both before and after the race. Remember to focus on eating foods from all the food groups, remember have fun and remember to run the race at your healthy, happy pace!
For me, there is always one meal I can count on to fuel my healthy pace, and help me recover post-race. That meal is a nice big bowl of chili! Chili is one of my all-time favorite foods and is my definition of comfort food (especially now that the weather is getting colder here in Minnesota). Chili is not only delicious, it is also nutritious and packed with vegetables, protein and healthy fats. Perfect for building strong and healthy bodies!
1 ½ - 2 cups shredded turkey/chicken (rotisserie chicken works well, as does boiled shredded chicken breast or turkey breast)
1-15 oz. can red kidney beans, rinsed and drained
1-15 oz. can pinto beans, rinsed and drained
4 cups chicken broth
2 - 15 oz. cans fire roasted tomatoes
1 medium chopped onion
1 jalapeño pepper, seeded and chopped (optional)
1 chopped red pepper
1 cup matchstick carrots
4 cloves garlic, minced
½ cup bulgur
1 tablespoon agave
1 tablespoon cocoa powder
Salt and pepper to taste
1 tablespoon cumin and chili powder
½ tablespoon cinnamon
Serving suggestions: Crackers, bread, cornbread, green salad, your favorite chili toppings (Greek yogurt, sour cream, shredded cheese, etc.)
1. In a large stock pot coated with cooking spray, sauté onion, pepper, carrots and jalapeño pepper until tender. Stir in minced garlic and cook until fragrant (about 1 minute).
2. When vegetables are tender add fire roasted tomatoes, agave, chicken broth, bulgur, cocoa powder and seasoning to pot. Bring to boil. Once chili is boiling reduce heat and simmer for 20 minutes or until bulgur.
3. Once bulgur is tender, stir beans and shredded turkey/chicken into the chili. Cook for an additional five minutes. Serve immediately. Serve chili with crackers, bread or cornbread and your favorite chili toppings!
This chili recipe is virtually foolproof. Omit the veggies your family is not a fan of and add in any of your favorites. The best part about this chili recipe is it gets better with time! The longer it cooks and the longer it sits, the more the flavors meld and mix together. I love serving this chili with crackers or warm corn bread, a side salad to round out the meal and my favorite chili toppings (shredded cheese, Greek yogurt, sour cream, etc.). Get the whole family involved in the dinner prep! Little hands can help in setting out the chili toppings, setting the table or measuring out chili ingredients. Happy cooking!