I love this tiny woman, and this chili recipe was amazing. I altered it to add my own black bean recipe because in my mind, they taste amazing together in a wrap or burrito. We use those large spinach tortillas since they are our favorite, but you can also get tomato or even jalapeno tortillas to go with this and any kind of wrap you’d want!
- 1-1/2 lbs grass-fed ground beef
- 3 cups chopped fresh tomatoes
- 1/2 jalapeño, seeded and minced
- 1 large or 2 small zucchinis, diced
- 1 red bell pepper, diced
- 3 Tbsp. roasted garlic, minced
- 3 Tbsp. cumin
- 2 Tbsp paprika
- Cayenne pepper to taste
Spray a large saucepan (or deep wok) with cooking spray. When pan is hot add roasted garlic. Saute and add diced zucchini. Cook for about 3 minutes and then add diced bell pepper and jalapeno. Saute until veggies are al dente. Add ground beef. Combine all ingredients, stirring continually. Add cumin and paprika. After meat is completely cooked, add chopped tomatoes. Simmer for 20 minutes.
1 package of dry black beans
- 2 Tbs of cumin
- Crock Pot
Sift through the dry beans to filter only the good ones in, place in colander and rinse thoroughly. Add beans into the crock pot and cover with water until there it is about 3 inches above the beans at the bottom. Add spices and give a quick stir, then turn crock pot on low heat for 7-8 hours or on high heat for 5-6 hours.
To create the burritos just add a scoop of chili and add a scoop of beans, cheese or guacamole (avocado) into the tortilla wrap.
If you don’t feel like a burrito, it’s a great simple bowl of chili:
(Chili Recipe from the Tracy Anderson Method Dynamic Eating Plan)