Taco Tuesday is everywhere lately. It seems to be about the best thing that Tuesday’s have to offer after 3 pm. We do a lot of clean taco Tuesdays at our house lately, but this Taco Chili recipe is one I’ve been making for ages.
Now that our cross-country-running son, Blake, is 16 year old –and hungrier than ever!— I find myself making this dish more and more often. LOADED with nutrition, including plenty of super clean plant protein, it is one very satisfying bowl of chili.
The Power of Plant Protein!
I know I say it all the time, but if you are serious about clean eating, then you definitely want to get serious about eating clean protein.
Eating Clean Protein = Less Animal Food + More Plant Food
Keep in mind that for every step you climb up the food chain ladder, your body accumulates more toxins found in the environment. Plant foods are lowest on the food chain and so even non-organic, unrefined “whole” plant foods will always be a “cleaner” protein choice than the cleanest, healthiest-raised organic animal food.
That means foods like beans, nuts, vegetables, whole grains, tempeh, etc. will always be cleaner sources of protein than organic, pasture-raised beef, wild fish or organic, pasture-raised eggs.
In addition to being clean, “whole” plant food is jam packed with protein. For example, did you know that per calorie, cooked spinach has more than twice as much protein as a cheeseburger?
All protein-rich plant foods also come packaged with fiber, which is incredibly filling and satisfying.
Super Satisfying Taco Chili Recipe
Chili is well known for being a great food for satisfying hearty appetites. But most classic chili recipes are made with lots of meat. We’re talking like 3 pounds of meat in the average conventional chili recipe (that serves 8). That’s a lot of meat! My recipe for Taco Chili has less than a pound of meat.
You Don’t Need Tons of Meat to Satisfy a Hearty Appetite
One of the main reasons this taco chili recipe is so incredibly satisfying is because it is filled to the brim with plant protein from beans and tempeh. I do add some meat, but I use way less than what is found in the typical chili recipe. But trust me, nobody will miss it. And nobody will go hungry either (wink).
Ok! Let’s make some chili guys….
P.S. The tortillas in the photo are my grain free tortilla recipe (and easier to make than you might think!)
Taco Chili Recipe
- 2 tablespoons extra virgin olive oil
- 1 large Spanish onion, chopped
- 6 cloves garlic, chopped
- 3/4 pound ground pasture raised turkey (or beef)
- 1 package (8 ounces) tempeh, crumbled
- 1/2 teaspoon Himalayan salt, plus more to taste
- 1 can (15 ounces) BPA-free chili beans, rinsed and drained
- 1 can (15 ounces) BPA-free kidney beans, rinsed and drained
- 1 1/2 cups frozen organic corn kernels
- 1 can (8 ounces) tomato sauce
- 1 can (28 ounces) crushed tomatoes, with juices
- 1/2 cup organic vegetable broth
- 1/4 cup non-fortified nutritional yeast (such as Sari Foods brand)
- 1 can (4 ounces) chopped green chiles
- 4 tablespoons organic all-natural taco seasoning mix (such as Simply Organic Southwest Taco Seasoning Mix)
- Heat the oil in a large heavy saucepan over medium heat. Add the onion and garlic and saute until onion softens, about 5 minutes. Add the ground turkey (or beef), tempeh and salt; cook until meat is cooked through and no longer pink, about 5 minutes.
- Add the chili beans, kidney beans, corn, tomato sauce, crushed tomatoes, vegetable broth, nutritional yeast, chopped green chiles and taco seasoning. Mix to blend ingredients well. Cover and cook over low heat for about 30 minutes, stirring every now and again. Serve warm.
Organic taco seasoning mix can be found in the ethnic section of your natural foods store, usually right next to the tacos.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cleancuisine