I’m on a mission. Before I tell you what it is, though, let me give you some background. I have a type A personality. I like things exact. That explains why my meals from the past year have almost always been chicken breast and vegetables. They can be easily and accurately tracked and measured. But that defeats the purpose of flexible eating, right? So, I’m changing my ways. To start, I made this Slow-Cooker Beef and Two-Bean Chili from Skinnytaste’s Fast and Slow cookbook (available for purchase here).
The cookbook is great because all the recipes are macro-friendly and the authors included the macro breakdowns for each dish! This definitely eased my conscious about not being able to measure out all the ingredients in my bowl.
The chili was easy enough to make —the hardest part was sautéing the beef before putting it in the slow cooker, which took about five minutes and minimal effort. Everything was ready to go before I left for the morning to coach a 7am class.
When I got home that night, the house smelled warm and smokey. When I uncovered the pot, though, I found the chili to be a little dry. So, I added a cup of beef stock and let that cook for another 30 minutes. After, it was perfect! Not spicy, but the flavors of the paprika, chili powder, and cumin shone through on every bite. The best part were the toppings: reduced-fat sharp cheddar, cumin-cilantro sour cream, and red onions. The next day I hopped on the scale and there were no fluctuations in weight or body fat, so I think it’s safe to assume the macro calculations they provided were accurate enough. This was way too easy and delicious not to try!
Per cup (with toppings)
For the full recipe, click here.