Ivy Larson of  Hot And Healthy Living says: Nothing satisfies hunger faster than a hot and hearty bowl of chili. Unfortunately, the typical chili recipe is less than healthy, and certainly not very figure-friendly. To boost nutrition I mix nutrient-rich and fiber-rich whole soy tempeh with grass-fed beef (which has a superior nutritional profile when compared to conventional grain-fed beef). I also add pinto beans to the mix, which significantly boosts the nutrition, fiber and antioxidant content. The end result is a super savory chili with bold flavors and rich textures. Best of all, it’s a huge batch of chili that yields plenty of leftovers!

Grass-Fed Beef, Tempeh & Dark Beer Chili

Serves 8

4 tablespoons extra virgin olive oil

1 large Spanish onion, chopped

4 cloves garlic, minced

1/2 teaspoon unrefined sea salt, plus more to taste

1 pound lean grass-fed ground beef

3 tablespoons white whole-wheat flour

1 (8-ounce) package tempeh, crumbled

3/4 cup yellow raisins

2 (14.5-ounce) cans diced organic fire-roasted tomatoes (such as Muir Glenn) with juices

2 (14.5-ounce) cans organic pinto beans, rinsed and drained

2 packed tablespoons chopped canned chipotle peppers (seeds removed) in adobo sauce

3 tablespoons chili powder

1 teaspoon cumin

2 teaspoons paprika

1/4 teaspoon cayenne pepper

1 (12-ounce) jar roasted red peppers marinated in oil, drained and patted dry

1 (12-ounce) bottle dark beer

11/2 cups shredded low-fat organic extra sharp cheddar cheese

6 scallions, finely chopped

Heat the oil in a large nonstick skillet over medium-high heat; add onion and garlic, and sauté 5–6 minutes, until onions are soft. Season the onion and garlic lightly with salt to taste. Add the ground beef (or ostrich) and sauté, breaking it up with a spoon, until the meat is no longer pink, about 5 minutes. Add the flour and stir until well blended. Stir in the crumbled tempeh. Season again with salt to taste.

Transfer the onion, meat, and tempeh mixture to a 5- or 6-quart slow cooker. Stir in the raisins, tomatoes, pinto beans, and chipotle peppers.

Place the chili powder, cumin, paprika, cayenne pepper, pumpkin, red peppers, and beer in a blender and purée until smooth. Add the beer purée to the slow cooker. Place the cover on the slow cooker and cook the chili on low heat for 5–6 hours. Allow the chili to cool 15 minutes before serving. Season with salt. To serve, ladle the chili into deep bowls and top with shredded cheese and scallions.

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