Pre-Race Chili

Recipe from Canoeist in the Kitchen, July/August 2015 Summer Sports Issue

Pre-Race Chili
Photos: Marissa Tiel

Serves 5

I often use chili as a pre-race meal to keep my energy level high for hours. This recipe originated from my dad’s signature chili, which now has a strong meatless substitute! This recipe can be made in a slow cooker or a regular pot.

Prep time: 30 minutes
Cook time: 2 hrs

Ingredients

  • 1 small can black beans
  • 1 small can pinto beans
  • 1 small can lentils
  • 1/2 cup quinoa
  • 1 chopped bell pepper
  • 1 large can tomato sauce
  • 1 medium can tomato paste
  • 1 cup water
  • 3 cloves minced garlic
  • 2 tsp. chilli powder
  • 1 tsp. oregano
  • 2 tsp. cumin
  • 2 tsp. sea salt
  • 1 Tbsp. olive oil

Directions

Add olive oil to a saucepan to brown garlic and onion over medium high. Drain and rinse beans. Combine all ingredients into a slow cooker and set on high for 2 hours. This recipe can be carnivore friendly. Just add your browned meat of choice.

Nutrition Info: Calories 294; Fat 2.8g; Carbs 52g; Protein 19g

Click for full Canoeist in the Kitchen article.