One of the exciting things about moving onto Cycle 2 of the 17 Day Diet is the addition of some natural starches every other day. This Homemade Chili Con Carne with Beans is a perfect lunch for both Cycles 2 and 3.
If you’re on Cycle 3, you do have the option of eating starches after 2pm, so this recipe could serve as your dinner if you’re not necessarily looking to lose more weight during this cycle.
This chili recipe is similar to my family’s secret (not-so-secret-now) enchilada base recipe, but with beans!
Choose Your Favorite Beans
While this recipe calls for black and pinto beans, you can add any beans you like. I personally prefer a combination of two different beans.
One of these days I’ll try it with kidney beans!
You can certainly use red kidney beans, white navy beans, or any other legume you think would taste great in a meat-based chili.
If you’re the type of person who likes to cook your own beans, you can certainly do this. I personally like using canned beans with the juices as it helps thicken the chili.
Beans contain a lot of fiber and will keep you full. However, they are listed as a natural starch for Cycles 2 and 3.
A serving of beans on the 17 Day Diet is measured as 1/2 cup. You’re allowed to have 2 servings of starches per day before 2pm.
It might be a bit difficult to measure out exactly a 1/2 cup of beans when serving this chili as you’ll also be getting beef, tomatoes and juices in your measuring cup. Use your best judgment as much as possible.
This recipe freezes well. So if you find yourself unable to eat the entire batch over a 3 to 4 day period, pop the leftovers in an air tight container and freeze until you’re ready to serve the chili again.
Different Ways of Serving Chili
When I make this chili, I usually serve it with cornbread. Now cornbread is not necessarily on the 17 Day Diet, but it really tastes yummy with corn bread.
Another way I serve this chili, especially when it’s served as leftovers, is over a small portion of rice. I top the chili and rice combo with a fried egg.
I know, a fried egg on top might sound weird, but that’s what we like when we don’t have a lot of chili leftover and need a boost of protein in our meal.
Plus, there’s something I love about the silky smooth egg yolk mixed in with chili.
Depending on your preferences, top your chili with your favorite toppings – cheese, sour cream or onions! YUM!
- 1 pound lean Ground Sirloin
- 1 14oz can diced tomatoes, with juice
- 1 teaspoon cumin
- 1 teaspoon chili powder or more to taste
- 1 teaspoon oregano
- Garlic and onion powder to taste
- 1 small can El Pato spicy tomato sauce
- 1 14oz can Pinto Beans with juice
- 1 14 oz can Black Beans with juice
- 1 teaspoon of Apple Cider Vinegar
- 1 teaspoon approved sweetener (optional)
- Salt and pepper to taste
- Heat a large pot on medium high heat.
- Add sirloin to pot and brown until well done. Drain any excess fat.
- Next, add remaining ingredients and simmer on the stove for about 30 to 40 minutes.
- Serve with your favorite toppings (optional)
Approved for Cycles 2 and 3.