Cowboy Chili

No matter where you are, it’s winter. For some this means 6* F with 4 inches of snow on the ground, and for others this means 48* F and rain. Either way, it’s cold and most of us enjoy being inside and long for comfort food.

I want to encourage you to move a little bit more today than you did yesterday. Whether this is by doing 25 crunches, 3 times throughout the day, or walking in place for 5 minute increments while watching tv tonight. Walk to the printer a few extra times at work today, or even walk the stairs after eating your lunch for the extra 4 minutes you have left on your lunch break. I guarantee that if we start this now, and keep it up throughout the year, we will most definitely notice health improvements.

Today, I have for you a delicious recipe that is rich in protein, has 2 servings of vegetables in it, and is really easy to trick kids and even husbands into eating! I’m calling it Cowboy Chili and I promise you will make this multiple times throughout the rest of this winter. This recipe definitely has a little kick to it, but that factor makes it a very satisfying dinner which leads to smaller portions. It’s a win-win!

Cowboy Chili: Serves 4

Cowboy Chili


  • 1/2 lb. Ground Beef
  • 1 Large Green Bell Pepper
  • 1/2 Small White Onion
  • 2 Roma Tomatoes
  • 2 Large Scallions
  • 1 Can of Organic Dice Tomatoes with Green Chiles
  • 2  Cups of Water
  • 1 tsp. Garlic Powder
  • 1 tsp. Paprika
  • 1 tsp. Onion powder
  • 1 Can of Organic Black Beans
  • 1/2 Cup Mexican Cheese


  1. In a large fry pan, crumble and brown the ground beef.
  2. Once browned, strain the meat from it’s fat in a colander.
  3. Return meat to the fry pan, add onion and garlic powder, paprika and water.
  4. Cover the pan and cook on low for about 5 minutes, stirring occasionally.
  5. In the mean time, chop up your pepper, tomatoes, onion and scallions.
  6. In a medium size sauce pan, combine meat and vegetables.
  7. Cover the sauce pan and cook on low for about 5 minutes.
  8. Add into the sauce pan 1 cup of water and canned tomatoes.
  9. Cook for about 10 minutes on low, still covered.
  10. Rinse your black beans and then add them to your chili.
  11. Cover your chili and let simmer for about 20-30 minutes.
  12. Enjoy with cheese sprinkled LIGHTLY on top or in a homemade bread bowl.

** If you find this chili to be to spicy, just simply add 1/2 Cup more water in steps 3 & 8 **

I can see little ones enjoying this meal dressed up in their own versions of cowboys and cowgirls. It really is a meal that can be turned into a fun family night with a little creativity. Also, another perk of this dish is that the green chili’s boost metabolism!

Nutritional Stats:

Calories: 283           Carbs: 24 grams       Fiber: 6 grams          Protein: 20 grams         Fat: 11 grams        Sodium: 477 mg.






One thought on “Cowboy Chili

  1. Pingback: Potato, Kale and White Bean Soup | THE KITCHEN REVOLUTION

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