It is becoming increasingly difficult to tend to four appetites in my house.
Because we all have different allergies and tastes and wants and likes (and at different times of the day on top of it), I am in a perpetual head-spin with catering to my
two three children. 😀
My husband is in constant need of protein to sustain all 200+ pounds of him, while my oldest daughter has to be treated carefully because of her vast array of allergies. My youngest has fared pretty well so far in relation to food reactions. She appears to have nothing more than a dairy intolerance (hallelujah), which is great since the rest of us avoid it as well (except for certain cheeses).
What does make it easier is to find meals that at least two out of the four of us can eat, which is why I love this recipe.
High protein for the hubby, tomato-free for Jade, and vegetable-packed for me. Nat just loves eating, so she’s happy too. It feeds ALL of us happily, even allowing everyone a second helping if desired.
It’s filling, hearty, and totally delicious! The mixture of spices is perfect for all of us (not too spicy with a dash of anti-inflammatory action from the turmeric), and if I make it for lunch, I often have easy leftovers for the girls.
- ½ yellow onion, chopped
- ½ green pepper, chopped
- 2 garlic cloves, minced
- 1 lb. ground beef
- 1 carrot, chopped
- 1 small zucchini, chopped fine
- 1 t. turmeric
- 4 t. chili powder
- 1 t. cumin
- 1 t. dried oregano
- 1 t. sea salt, plus more to taste
- ½ c. water
- 1 15 oz can red kidney beans, with bean juice
- 1 15 oz can chickpeas, with bean juice
- ¼ c. fresh cilantro or parsley, chopped
- Add the ground beef to a large, heated pot and begin to brown it.
- Add in onion, bell peppers, and garlic and cook for 1-2 minutes.
- Add in the remaining veggies and spices (carrot, zucchini, turmeric, chili powder, cumin, oregano, salt, and pepper) and cook about 5-7 minutes until vegetables soften.
- Add in the water and both cans of beans (with their juices) and bring the mix to a boil.
- Lower the heat and simmer the chili (uncovered) for 30-60 minutes, until it achieves your desired thickness.
You’ll never miss the tomatoes in here! The zucchini is a delicious, bulking vegetable that also takes the place of adding the moisture tomatoes would usually contribute.
Top it with a little parmesan, nutritional yeast, or guacamole for a creamy richness, this makes a great healthy, vegetable and protein-packed meal!
Do you make separate meals for your family? What meals do you find make the best leftovers?