Super charge your metabolism with chili! Beans make chili a superb source of “natural resistant” starch, so called because it resists being digested in your stomach. Instead of being broken down quickly and stored as fat, this unique form of fiber turns into particles that attack and dissolve fat cells. Another fat burner is the tomato base which is rich in lycopene, an antioxidant that increases your levels of the amino acid carnitine which in turn, can raise your metabolic rate by one third. In my chili recipe, grated yellow squash adds flavor.
LOW FAT CHILI—6 servings
1 (14 1/2 oz.) can tomatoes
1 (1 oz.) package chili mix
2 c. pinto or black beans (home cooked or canned)
2 c. finely grated yellow squash
1 lb. lean ground meat or lean turkey
Mix or blend tomatoes. Add chili mix, beans and squash. Cook slowly for 30 minutes on top of range.
Brown crumbled ground meat until fully cooked. Rinse cooked meat in colander under very hot water. Add to tomato mixture. Cook slowly as long as 2 hours or place in a Crockpot.
Legs model Reba Studebaker, below, fights fat like all of us!