One of our core health strategies is that every Monday we make a BIG meal with tons of leftovers! Usually that’s something in the crockpot – like roast, soup or…
Healthy crock pot chili!
It’s a STAPLE in our house. It makes enough for 6-7 leftover lunches between us and heats up deliciously well.
Plus, it’s a relatively low-carb meal. When I’m keeping carbs low, I’ll eat the chili plain for lunches. When I’m not concerned (usually dinnertime), I’ll cook up some rice – with chicken broth, of course – and throw some cheese on top.
To Use Canned Veggies Or Not?
The majority of canned foods (even labelled organic) contain BPA, a chemical that’s been proven to mimic estrogen in the body. High levels of estrogen causes early puberty, infertility, and abnormal development of the brain and sex organs.
Since your body already creates natural estrogen in the body (and your body knows what it’s doing), adding fakey estrogen at dangerous levels ain’t doing you any favors.
It’d be like if you were carefully measuring out homemade vanilla for your cookies, and your toddler reaches over and dumps the whole bottle of fake vanilla extract in. Let your body do its thang.
Now, here at ERSS, our goal is to create a mix of super-healthy meals but not over-stressing in the pursuit of perfection. We’ve definitely cut out a lot of canned foods in our house, but a little compromise in otherwise healthy meals can save your sanity.
And even our compromises are pretty healthy. At Costco, we buy cases of organic tomato sauce, diced tomatoes, and tomato paste. It’s about the same price as buying non-organic cans elsewhere, so it’s a no-brainer.
So, if you use a can here or there, take pride that the rest of your meal is much healthier than it could be, and don’t beat yourself up because of the tiny thing that isn’t 100% Real Food Approved.
95% of this chili recipe is fantastically healthy – so we’re not overly concerned with the organic cans of tomato or the chilies and olives. It’s still way better than opening a can of chili or using dry mixes. Plus it’s deliciouser.
Why Beans Make You Fart (And What To Do About It)
One canned substitute we do try to make is with our beans.
So, you know why beans give you gas?
It’s because nature’s reeeaaalllly smart.
Beans carry anti-nutrients specifically designed to irritate the gut. When a hungry animal comes along and starts chowing down on the beans, their survival mechanism is to cause discomfort for the animal. That way only a few get eaten and the rest are left alone.
So, the gas that we get from eating beans? It’s not just annoying, it’s actually irritating our intestines.
Here’s what you do to properly prepare your beans:
- Sift out the rocks or other non-edibles from a 1-lb bag of beans (black beans for this recipe).
- Pour into large pot and cover with water.
- Add 1 Tablespoon of apple cider vinegar or lemon juice for every cup of beans.
- Ideally, refresh water once or twice during a 24-hour span for optimum digestibility.
- Cook beans by draining, rinsing, adding water back to it, adding a good dash of baking soda, and simmering for 4-8 hours.
- Use ½ the beans for this recipe, freeze the other half for later use!
Sure it sounds like more work, but never underestimate the importance of keeping your gut in tip-top shape. Your overall health will improve, plus you won’t have the nasty, erm, aftereffects of lazily prepared beans.
Enough chit-chat. Check out our homemade, healthy chili recipe!