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We are officially in the season of you-will-have-to-drag-me-kicking-and-screaming-out-the-house-if-you-want-to-go-anywhere. Otherwise known as winter. Or chili season for the gastronomically inclined.
I make chili just about every other week during the winter. Nothing warms you up and keeps you full better. But since going paleo, it’s been missing something. Cheese. Sour cream. You know, the good stuff.
That is until….I found this:
ALL THE PRAISE HANDS!!
If you’re thinking: “Um, what the?”, let me explain. Nutritional yeast is a gluten-free, dairy-free deactivated yeast that simply put tastes like cheese. Now, if you can eat cheese, great! Go for it! But if like me, you can’t, this is a great alternative.
I DID NOT believe at first. Before getting sick and consequentially going paleo, cheese was my favorite food. Like we had a good thing going, cheese and I. So getting me to believe that anything could taste like the good stuff, was a long shot.
But I have to say, I have been pleasantly surprised.
And as far as chili goes, it really helps add to the creamy cheesy texture you want in a good chili. And for that I am thankful.
So here you go, my tastes-like-it-actually-has-cheese-in-it chili recipe.
- 1 28oz can diced tomatoes
- 1 28 oz can tomato sauce
- 1 can kidney beans
- 1 can black beans
- 3 lbs browned ground beef
- 2 small onions diced
- 2-3 whole peppers diced (I used green, red, orange, and yellow)
- 1/2 cup nutritional yeast
- 3 tsp taco seasoning
- Brown the ground beef over medium heat.
- While the meat is browning, chop the peppers and onions.
- Rinse the beans.
- After meat has browned, drain the fat.
- Put all the ingredients (except the nutritional yeast) in a large stock pot on the stove.
- Let simmer for an hour. Stirring regularly.
- Add the nutritional yeast right before serving.