The Anti-Inflammatory Diet One-Pot Cookbook: 100 Easy All-in-One Meals by Ana Reisdorf MS RD & Dorothy Calimeris

Author:Ana Reisdorf MS RD & Dorothy Calimeris [Reisdorf MS RD, Ana]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-10-08T00:00:00+00:00

PER SERVING Calories: 580; Total Fat: 31g; Total Carbohydrates: 34g; Sugar: 4g; Fiber: 10g; Protein: 34g; Sodium: 684mg

NUTS

CHOCOLATE STEAK CHILI

SERVES 4 / PREP TIME: 15 MINUTES / COOK TIME: 30 MINUTES

Both the chocolate and cinnamon in this recipe are high in antioxidants and taste delicious. The sweetness of the winter squash complements the spice. If possible, it’s best to buy organic, pastured beef.

¼ cup extra-virgin olive oil or coconut oil

1 pound boneless steak, cut into 1-inch pieces

1 large onion, thinly sliced

1 garlic clove, thinly sliced

1 tablespoon unsweetened cocoa powder

1 teaspoon chipotle chile powder

1 teaspoon salt

¼ teaspoon ground cinnamon

1 (15-ounce) can black beans, drained and rinsed

1 cup pumpkin or butternut squash purée

1 tablespoon apple cider vinegar

1.In a Dutch oven, heat the oil over high heat.

2.Add the steak and brown on all sides, about 5 minutes total. Remove from the pot and set aside.

3.Add the onion and garlic and sauté until softened, about 5 minutes.

4.Add the cocoa powder, chile powder, salt, and cinnamon and sauté to toast the spices for about 1 minute.

5.Return the steak to the pot and add the beans, pumpkin purée, 1 cup of water, and vinegar and bring to a simmer. Cook until the steak is tender, about 10 minutes. Remove from the heat, let rest for 5 minutes, and serve.

TIPS: This dish is better eaten a day after it’s made, so it’s perfect as a make-ahead dish. Store, covered, in the refrigerator for up to 5 days, or freeze for several months.

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