Southwest Style Bison Chili with Quinoa

We eat chili year-round but especially love it during the fall and winter months!  Warm up with this Southwest Style Bison Chili - pair it with quinoa for a perfect, filling meal!

Clean Eat Recipe: Southwest Style Bison Chili with Quinoa

Ingredients:

• 2 cups organic quinoa
• 2 cups organic chicken broth
• 2 cups water

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• 2 lbs organic ground bison
• 1.5 cups onion, diced
• 1 green pepper, diced
• 5 Tbsp minced garlic
• 2 organic tomatoes, diced
• 1 can pinto beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 cup organic frozen corn
• 1 Tbsp chili powder
• 1 Tbsp chipotle chile powder
• 1 Tbsp cumin
• 1 Tbsp coriander
• 3 Tbsp mustard
• 2 Tbsp Apple Cider Vinegar
• Cilantro, to taste

Directions:

1. Cook quinoa as listed on the package.  This usually involves bringing the quinoa, chicken broth, and water to a boil.  Once boiling reduce heat and allow to cook for 10-15 minutes.

2. Cook bison meat and onion until cooked through.  Drain if necessary.

3. Add remaining ingredients (except cilantro) and cook on medium heat until peppers are tender.  Turn heat to low, cover, and allow to simmer for 30 minutes.

4. Once ready to serve add a serving of quinoa to the bison chili and enjoy!

Makes 8 servings.

Enjoy our recipes?  Get help with your grocery shopping here.

- Whitney

Clean Cauliflower Pizza Crust Recipe

As I was walking around the grocery, I saw a fresh "bake at home" pizza sitting in the display. I immediately started wishing I could take it home and pop it into my oven. I made a better choice though, I decided to make my own version - clean, gluten-free and considered paleo-friendly if you are into that. Here is the recipe:

Eat Clean Recipe: Cauliflower Pizza Crust

as created by The Lucky Penny Blog

Ingredients:

• 1 small-medium head of cauliflower or 3 cups of cauliflower florets, stems removed. 
• 1/4 tsp kosher salt
• 1/2 tsp dried basil (additionally crushed between your fingers)
• 1/2 tsp dried oregano (additionally crushed between your fingers)
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• 1/4 cup organic, shredded mozzarella cheese
• 1/4 cup organic, shredded Parmesan cheese
• 1 egg

Directions:

1. Wash and dry your cauliflower. Cut the cauliflower into florets (the top part) and remove the majority of the stem.

2. Pulse in a food processor for approximately 30 seconds until you create something resembling cauliflower snow. This will serve as your "flour" for the recipe. It should yield from 2-3 cups of "snow."

3. Place the cauliflower in a microwave-safe bowl, cover with plastic wrap and microwave for 4 minutes.

4. Preheat oven to 450 degrees F. If you are using a pizza stone, place the stone in the oven so that it can heat to temperature before you put your crust on it. 

5. Once your cauliflower has cooled, place it in a tea towel or cheesecloth and wring it out to remove excess water. Watch out - there will be a lot of water! You will want to do this over the sink!

6. In a bowl, combine cauliflower, spices, and cheese. Add egg and combine to a "dough ball" using your hands.

7. Place dough onto a piece of parchment paper sprayed with olive oil. Begin forming the dough into a round pizza shape. Dough should be approximately 1/2 inch thick with no thin spots or overly thick spots.

8. Take parchment paper and dough and move to pizza stone or pizza pan. Bake in oven for approximately 8-10 minutes until cauliflower is a light golden brown.

9. Remove pan and crust from oven and add any toppings you would like to put on it - sauce, cheese, meat, veggies, etc.  

10. Once you have put your toppings on your pizza, bake it in the oven for about 5-7 more minutes until cheese begins to bubble.

11. Let pizza sit for 3-4 minutes to cool. Cut with pizza wheel and enjoy!

This is definitely picky eater approved! Jim LOVED it and he was REALLY skeptical when I told him what I was making. He had already told me what he was going to eat if he didn't like it!

Chicken Tortilla Casserole

I have to be honest - I don't usually make recipes from magazines or the internet anymore. I typically dream up my own, only glancing at the pictures and recipes elsewhere for inspiration. When I saw the November/December issue of Clean Eating Magazine, I couldn't help but try this casserole - it looked so amazingly delicious. And it is!

Be forewarned - it does take quite a bit of time to put together!

Clean Eating Mag's Chicken Tortilla Casserole

Nov/Dec Clean Eating Magazine, pg 35

Ingredients:

• 2 skinless chicken breasts on bone (almost 2 lbs)
• 1 Tbsp olive oil
• 1 large white onion, chopped
• 1 large green bell pepper, seeded and chopped
• 1/8 tsp plus 1/2 tsp sea salt, divided
• 1/2 tsp fresh ground black pepper, divided
• 1 Tbsp ground cumin
• 2 tsp chili powder
• 1 1/2 tsp dried oregano
• 4 cloves garlic, chopped
• 2 jalapenos, seeded and chopped (include some seeds if you want some heat)
• 2 cups unsalted diced tomatoes, with juices
• 1 cup fresh or frozen corn kernels
• 1 1/2 c organic 2% milk
• 2 tsp potato starch
• olive oil cooking spray
• 12 6-in corn tortillas, quartered
• 6 oz organic, reduced-fat, Mexican cheese blend or half Jack cheese and half cheddar cheese
• 3 scallions or green onions thinly sliced

Directions:

1. Boil chicken breasts until cooked through. Learn how to boil chicken breasts here or if you have an Instant Pot, learn how to use that here.

2. While chicken is cooking, preheat oven to 350 degrees F. In a large skillet (you will definitely want to use a large skillet), heat oil. Add onion, bell pepper, 1/8 tsp sea salt and 1/4 tsp black pepper. Cook for 12-15 minutes, stirring occasionally, until onions are lightly browned and bell pepper is soft.

3. Add cumin, chili powder, and oregano. Stir to combine. Add garlic and jalapenos and cook until garlic softens, stirring frequently. 

4. Add in tomatoes and corn and cook until heated thoroughly. This may take from 1 minute to 4 or 5 depending on fresh vs frozen corn used. Reduce heat to medium-low.

5. Let chicken cool. Once cooled, chop or shred chicken into fine pieces.

6. In a small bowl combine 2 tbsp milk and potato starch until combined. Stir in remaining milk to combine. Add to skillet and bring to a simmer, stirring constantly. Mixture will begin to thicken. 

7. Add chicken and cook until heated thoroughly. Add remaining sea salt and black pepper. Remove from heat.

8. Mist a casserole dish (I prefer ceramic) with olive oil cooking spray. Arrange half of the tortillas on the bottom of the dish as you would with lasagna noodles, overlapping slightly. Top with half of the chicken mixture and half of the cheese. Add remaining tortillas in the same fashion, remaining chicken and cheese. 

9. Cover with foil and bake for approximately 35-45 minutes until heated throughout casserole. Allow casserole to rest for 5 minute prior to serving. Add scallions/green onions to top of casserole. 

This is amazing! You will love it!