Hello friends! I made this chili bowl today from the Body Boss method cookbook and it seems a lot of my friends and family on social media are interested to know how it's done. So here I am blogging to share how I made it + the spiralizing part. (It really is quite easy to do) Hope you'll like it! :)
Whenever there are recipes from fitness sources, I would apply caution and not expect too much because they are usually not so tasty. Healthy, yes but the tasty part is still up for debate. Before deciding to make this, I checked first from the community page for reviews. And what do you know, it seems that this is one of the fan faves in the group! Of course I had to make it! Aside from the fact that it is included in the Week 1 menu plan. Hah! :p
INGREDIENTS:
2 onions, finely diced
2 large carrots, grated -- in my version, I spiralized it, it looks like carrot pasta - see video below
4 sticks of celery, sliced
2 tsp ground cumin
2 tsp smoked paprika
500 g lean beef mince
4 Tbsp tomato paste
800 g tomato puree -- I just use Spaghetti sauce
2 red bell pepper, deseeded & chopped
800 g red kidney beans, drained
2 cups cherry tomatoes, halved
a bunch of cilantro, chopped
200 g baby spinach leaves
1000 ml water
salt & pepper to taste
1 avocado, chopped
1 lime, juice only
2 Tbsp nut oil of choice -- I use almond oil because it's what's available now
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| The "Trinity" of Cajun Cooking -- Onions, Celery and Red Bell Pepper |
PROCEDURE:
1. Heat 2 Tbsp of your nut oil and saute the onion, carrot & celery for approximately 3 minutes, until softened.
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| Obviously, I forgot to add the carrots during this step teehee... :D |
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| It looks so *EXTRA* hahaha.. |
4. Season with salt & pepper and add in the cherry tomatoes. Since I made a big batch, I didn't add the tomatoes right away for the entire thing..just for the portion I will.
5. Before serving, fold in the cilantro (love this!!) and spinach.
6. Divvy into bowls, add some chopped chili or chili flakes and avocado. Also a squeeze of lime juice if you so prefer.
7. Heap on top of veggies or brown rice. I prefer quinoa :)
That's it!!! :) You can refrigerate or freeze to be consumed for later. Or otherwise, feel free to halve the recipe :)
I love it, I've had 3 bowls today and it's really filling. Eat with steamed quinoa or veggies, or even toasted bread...ahhhhh, heaven! :)
About the Spiralizer
I'm using Cuisinart's CTG-00-SPI Food Spiralizer which I purchased from Lander's Otis. When I was still shopping around, I would much have preferred the Paderno spiralizer as it has more blades / spiralizing options but it was a few thousands more expensive and I was not willing to shell out more money that time for a device I wasn't sure I'd get to use often.
I learned to love Cuinart's spiralizer version because it's simple to use and not too cumbersome to clean up. Plus it also has a "catching bowl", if that's what it's called haha. The only thing is that it only has 3 spiralizing options - thick julienne, thin julienne, and ribbon. That's okay though because it covers what I need to do.
I usually make "Zoodles" or zucchini noodles and use that as the "veggie pasta" for spaghetti or even simple pesto pasta concoctions. You can also spiralize cucumbers for an interesting looking salad. What I'd love to do next and I hope I get to do it correctly, is to spiralize a potato, similar to how they do it during parties, and then air fry it. But, no luck for now hahaha :)
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| Cuisinart Spiralizer |
See how I do it in this short video. I used my phone's front camera so this video is showing the mirror image.
Spiralized carrots using the thin julienne setting. It does look like pasta, right?
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In order for me to support my blogging and social media activities, I may receive monetary compensation for links to products from this post, at absolutely no cost to you. However, I only recommend products that I personally love and use myself.
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