I love when I am asked to participate in projects that are a natural fit to my lifestyle. That is why I was excited when my friends at TheMotherhood asked me to join an educational project with ConAgra Foods and Hunt’s Tomatoes. (I already use Hunt’s in many of my tomato-based recipes…including my “easy chili”.)
ConAgra recently presented some research at the American Dietetic Association’s Food and Nutrition Conference and Expo. The results suggest that the nutrients in tomatoes may have a measurable impact on heart disease prevention. You can learn more about their findings on this release. Since the research is from ConAgra (who makes Hunt’s tomatoes), you should definitely do your own research. Personally, I have never read anything negative about eating tomatoes/ canned tomato products. Rather, I have always heard of the benefits of the lycopene that is found in them. (If I’m wrong, I’m sure that you will correct me …)
Cardiovascular disease is still the number one killer in the U.S., so I have no problem including tomatoes in my food choices. I have a lot of reasons to keep my heart healthy. Reggie, Michael and Sean are all at the top of my list. I love “my guys” and I want to be around as long as possible to continuously enjoy them They are my heart! That is one of the reasons that I have recently renewed my commitment to overall fitness. (My daily workouts had fell to the side due to the busy nature of life in 2010. No mas.) Now, I do my workouts in the morning and watch what I eat during the day. I’m not obsessive about it though…I like food too much. There is nothing that is “off-limits” to me (even McDonald’s…I know, “the horror”!). Everything in moderation is my mindset.
Fortunately, there are plenty of foods that are healthy for my heart and tasty…like my chili. It’s easy, healthy, economical…and yummy. I am sharing my basic recipe that is a consistent crowd-pleaser. (My “spicy” one is too hot for my Northern friends!) The great thing about chili is that you can alter it to suit your family’s taste – i.e. substitute turkey meat for beef; leave the meat out altogether and add a variety of beans and vegetables for a vegetarian chili, etc.
Kim’s Easy Chili
-1 pound lean ground beef
-1 cup chopped onion
-1 cup chopped green pepper
-2 tablespoons Chili Powder
-Seasonings to taste (I use Garlic Powder, Lawry’s Seasoned Salt, Pepper, Packet of Onion Soup Mix, & Oregano)
-1 can (15 ounces) kidney (or chili) beans, drained
-1 can (14 1/2 ounces) Hunt’s diced tomatoes, undrained
-1 can (8 ounces) Hunt’s tomato sauce
1. Cook seasoned ground beef , green pepper and onion in large fry pan on medium-high heat until the meat is cooked. Drain fat, if needed. (I like for my peppers and onions to be tender, so I cook them alone on low heat before adding it to the beef.)
2. Stir in remaining ingredients, including the chili powder. Bring to a boil. (You can keep everything in the frypan, but I prefer to throw everything into a medium saucepan.
3. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
That was easy…right? Add some brown rice and a salad for a full meal. You can also serve the chili with shredded cheese, sour cream and chopped onion. Your family and/or guests will probably like those toppings. One last tip: chili is more flavorful if you serve it the day after you cook it. In any event, you can learn more information about Hunt’s tomatoes, find some more tomato-based recipes and such at www.hunts.com.
Do you have a favorite tomato-based recipe?
Disclosure: I was compensated by TheMotherhood to participate in this project, but the recipe is mine