Friday, October 11, 2013

Feed Your Beauty: Slow Cooker Pumpkin Chili

We’ve already discussed a little bit about the benefits of pumpkin for your skin but what we forgot to mention was that pumpkin is also full of Zinc which is great for acne sufferers because it helps to control the hormone levels and oil production, as well as assist with healing of the skin!  So go ahead and cozy up to a bowl of this Slow Cooker Pumpkin Chili! We’d love to keep talking about it, but the….soup…is…calling…. our…..SLURP!

 

pumpkin chili
Ingredients:

1 pound lean ground beef
1 pound lean ground turkey
1 large onion, diced
1 red bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1 (15 ounce) can pumpkin puree
1 tablespoon pumpkin pie spice
1 tablespoon chili powder (or adjusted to your own level of heat)
2 tablespoons brown sugar

 

Instructions:

In a large pot over medium heat, cook beef and ground turkey until brown; drain.
Stir in onion and bell pepper and cook 5 minutes. Transfer ingredients to your slow cooker.
Add in beans, tomato juice, diced tomatoes and pumpkin puree.
Season with pumpkin pie spice, chili powder and sugar.
Put lid on slow cooker and cook on low for 4-6 hours.
Serve in bowls with a variety of your favorite toppings.

 

Source: Mom Advice
Tuesday, January 15, 2013

Feed Your Beauty: Vegetarian Quinoa Chili

Want a hearty, delicious chili that happens to be healthy? And makes your skin glow? Look no further!  This chili is vegetarian, vegan, and gluten-free… and yummy! Chalk full of veggies, cumin, and fiber-friendly beans! Our skin approves!

vegetarian_vegan_gluten_free_chili_recipe_healthy_recipe_large

Vegetarian Quinoa Chili

Ingredients:

1/2 cup quinoa, rinsed

1 cup water

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, diced

1 large carrot, peeled and chopped

2 celery stalks, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

2 (15 ounce) cans black beans, drained and rinsed

1 (15 ounce) can red kidney beans, drained and rinsed

3 (15 ounce) cans diced tomatoes

1 (15 ounce) can tomato sauce

2-3 tablespoons chili powder, depending on your taste (we used 3)

1 tablespoon ground cumin

Salt and black pepper, to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.

Directions:

1. In a medium sauce pan, combine the
quinoa and water. Cook over medium heat until water is absorbed, about
15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion
and cook until tender, about 5 minutes. Stir in garlic, jalapeño,
carrot, celery, peppers, and zucchini. Cook until vegetables are tender,
about 10 minutes.

3. Add the black beans, kidney beans, tomatoes, and tomato sauce.
Stir in the cooked quinoa. Season with chili powder, cumin, salt, and
black pepper. Simmer chili on low for about 30 minutes. Serve warm.

Note-garnish the chili with green onions, avocado slices, cheese,
sour cream/Greek yogurt, chips, crackers, if desired. This chili freezes
well.

Recipe source: Two Peas & Their Pod Blog