Beanless Chili

Whether or not you’re cutting your carb intake, this no-bean chili recipe is delicious. The Rotel tomatoes add just the slightest hint of heat, but you can dial that heat level back by substituting regular diced tomatoes instead. For that matter, you could dial the heat level up by adding a little cayenne or jalapeño. Of course, we think it’s perfect as is. Give it a try and judge for yourself!

Items used to make this recipe:

(affiliate links)

• dutch oven https://amzn.to/34ZmjiC

• ground beef tool https://amzn.to/34X4Y9L

• ro-tel tomatoes https://amzn.to/3lIk7St

• chili powder https://amzn.to/3brEDC3

• ground paprika https://amzn.to/31OZZGo

• ground cumin https://amzn.to/3lIKR5q

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Beanless Chili

makes 6 hearty servings (or many more if used to top hot dogs, baked potatoes, etc)

Printable Recipe

Ingredients

• 2 tablespoons vegetable oil

• 2 pounds ground beef (or turkey)

• 1 1/2 cups diced onions

• 1 cup diced green bell pepper

• 2 teaspoons kosher salt

• 1 teaspoon ground black pepper

• 2 cups low-sodium beef or chicken stock (try my homemade)

• 20 ounces Rotel tomatoes

• 6 ounces tomato paste

• 2 tablespoons dried chili powder

• 1 tablespoon dried parsley flakes

• 2 teaspoons granulated garlic powder

• 1 1/2 teaspoons granulated onion powder

• 1 1/2 teaspoons ground paprika

• 1 1/2 teaspoons ground cumin

• Garnish: sour cream, cheddar cheese, scallions, olives, avocado, cilantro, pico de gallo…

Directions

1. In a 6-quart or larger dutch oven over medium-high heat, cook the onion and green bell pepper in the vegetable oil, stirring frequently, until the onions are translucent.

2. Add the beef, salt, and pepper; continue cooking, stirring frequently, until the beef is crumbled and cooked through (no pink remains).

3. Add all the remaining ingredients and stir well to combine; bring to a boil, then reduce to a simmer, uncovered, for 30-40 minutes, stirring occasionally.

4. Serve with any number of toppings: sour cream, guacamole, shredded cheese, chopped scallions, black olives, fresh cilantro, pico de Gallo, etc.

Chicken Shawarma

Chicken Shawarma may sound like an exotic dish, but it’s actually quite easy to prepare, and it’s extremely delicious. The only thing you need to know up front is that the chicken should marinate in the fridge for about 24 hours before grilling.

Feel free to meal-prep by freezing uncooked chicken thighs in the marinade, then thaw for a day in the fridge before grilling. This recipe can easily be doubled to feed a crowd.

The marinade (recipe below) is very easy to make. Just combine fresh lemon juice, olive oil, minced garlic, salt, smoked paprika, turmeric, cumin, and a touch of brown sugar.

After marinading for 24 hours, remove the chicken from the marinade and discard any remaining marinade. Ok, it’s time to grill the chicken. I can’t wait!!

Grill the chicken over hight heat for 5-7 minutes per side, or until the internal temperature of the chicken reaches 160F, then remove the chicken, cover and rest until the internal temperature reaches 165F.

Slice the chicken into thin strips, being careful not to eat it all in the process.

Now it’s time to assemble our delicious chicken shawarma sandwiches. You can use a variety of pitas or flatbreads, either prepared or homemade. Today I made delicious, warm, flatbreads in less than an hour - you can check out the recipe with how-to pics here.

I like to start with a layer of crisp lettuce, then add thinly sliced cucumbers and bell peppers. Just about anything goes so use any fresh veggies you like.

Now add the thinly sliced chicken and drizzle liberally with tzatziki sauce. Yum!

Wrap it up and enjoy!

Items used to make this recipe:

(affiliate links)

• My favorite razor-sharp knife https://amzn.to/2QHBsfO

• grilling tongs https://amzn.to/3Jnkj4G

• ground turmeric https://amzn.to/3gCixxK

• instant read thermometer https://amzn.to/2Z7laSr

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Chicken Shawarma

makes 3 pounds

Printable Recipe

Ingredients

Marinade:

• 2 tablespoons freshly squeezed lemon juice

• 2 tablespoons olive oil

• 1 tablespoon freshly minced garlic

• 1 1/2 teaspoon brown sugar

• 1 teaspoon smoked paprika

• 3/4 teaspoon ground cumin

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon fine salt

Additional Ingredients:

• 3 pounds boneless, skinless chicken thighs

• fresh vegetables (I used lettuce, cucumbers, red bell peppers)

• Tzatziki sauce

• pitas or flatbreads (my easy flatbread recipe)

Directions

1. Combine the ingredients for the marinade together and place in a gallon-size freezer bag.

2. Place the chicken thighs in the freezer bag and seal, removing as much air as possible from the bag; massage the bag to evenly distribute the marinade.

3. Place the sealed bag on a tray (to catch any drips) and refrigerate, turning the bag several times over the next 24 hours.

4. After 24 hours, remove chicken from bag and discard remaining marinade.

5. Grill chicken over high heat for 5-7 minutes per side, or until an internal temperature of 160F is reached.

6. Remove chicken from grill and rest until internal temperature reaches 165F; slice thinly before serving.

Notes

• Recipe doubles well to feed a crowd.

• You can meal-prep by freezing uncooked thighs in the marinade, then thaw in the fridge for 24 hours before grilling.

adapted from The Queen’s Cabinet