Chili Con Carne with Beans

 

Chili Con Carne with Beans

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.

Chili Con Carne with Beans
Chili Con Carne With Beans

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!

Beans are full of fiber

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.

Chili Con Carne with Beans
Chili Con Carne with Beans

Legumes Serving Size for the 17 Day Diet 

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.

Freezer Friendly Chili Recipe

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. 

When you’re ready to re-heat and serve, simply take the chili out of the freezer, and depending on how much you froze in one container, you may need to allow your chili to defrost in the refrigerator for a day or two.

Chili Con Carne with Beans

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!

Other 17 Day Diet Soups To Try

If you enjoy this Chili Con Carne with Beans recipe and you want to enjoy the colder weather with a bowl of soup, you may want to check out my other 17 Day Diet Soup recipes, including a stew recipe as well as another chili recipe, for good measure:

If you make this chili recipe, I’d love for you to come back and review the recipe card below. Plus, if you’re on social media, tag me @17ddblog and show me your soup!

Chili Con Carne with Beans

Chili Con Carne with Beans

Chili Con Carne with Beans

Yield: 4-6 Servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

A perfectly warm chili con carne with beans for a cold day!

Ingredients

  • 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

Instructions

  1. Heat a large pot on medium high heat.
  2. Add sirloin to pot and brown until well done. Drain any excess fat.
  3. Next, add remaining ingredients and simmer on the stove for about 30 to 40 minutes. 
  4. Serve with your favorite toppings (optional)

Notes

Approved for Cycles 2 and 3.

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Did you make this recipe?

Please leave a comment/review below or tag me at @17ddblog on IG so I can see your yummy creation!

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2 thoughts on “Chili Con Carne with Beans”

  1. You know Torey, we have many ” newbees” all the time and as I was reading a post from one of them yesterday, a thought came to mind. Would it be a lot of work to have a special place where they could go and have their questions answered. I suppose this would fall back on you but we all could help you with the Qs and As. We hear these same questions over and over because they just don’t know and need the answers to succeed. Let me know if this is a nay or yay and just what you think about this. I wish I would have written down the question I was referring to. Thanks, Kathleen

    Reply
    • Hi Kathleen! I think the FB group is the best place for now. There will always be a revolving door of newbies, and I think if we can all help out and answer questions, that might be the best thing!

      Reply

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