robtish Posted August 29, 2015 Share Posted August 29, 2015 I made the famous chocolate chili, but it was so heavy with meat that it was hard to enjoy. And I love meat. I realized it could use a second can of chopped tomatoes, but that wasn't handy so I tried a different solution. Raw shredded cabbage. Added right before serving so it doesn't have chance to cook. I won't say it was a perfect solution, but it broke up the density of the meat, gave the dish a nice mild crunch, and added just a bit of sweetness without altering the basic flavor Even better, it was a painless way to add vegetable (not a fan of vegetables!) and cabbage is quite healthy. Give it a try. Link to comment Share on other sites More sharing options...
Britishgal Posted August 29, 2015 Share Posted August 29, 2015 I don't like chocolate chilli, prefer a modified version of my mothers...but regardless her (passed from her mother) methods of bulking may help? For every pack of mince I use in chilli, usually 750g, I add at least 6 chopped bell peppers right after browning the mince...often 9 (they come in packs if 3 here...that's in addition to loads of chopped onions I add before the browning (probably double the cc recipe). For all other mince dishes (cottage pie, ragu etc) I add at least the same amount of finely chopped mushrooms as I do mince...I don't do that for chilli but you could try it? Oh and I'd add 2 tins of tomatoes Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted September 17, 2015 Moderators Share Posted September 17, 2015 Another solution I like to use is serving it over lots of zoodles, spaghetti squash or any cooked veggies really. Link to comment Share on other sites More sharing options...
Allia Posted September 24, 2015 Share Posted September 24, 2015 I don't know how to do this because wouldn't bulking the recipe ensure you get insufficient proteins at the meal o.o Link to comment Share on other sites More sharing options...
kruddock Posted September 24, 2015 Share Posted September 24, 2015 I like serving my chili over roasted butternut squash. That way you can control the amount of protein and veggies better. Link to comment Share on other sites More sharing options...
QuilterInVA Posted September 25, 2015 Share Posted September 25, 2015 Never had real chili from Texas? It's meat with no beans or other fillers. It's supposed to taste like meat. I love the Chocolate Chili. Link to comment Share on other sites More sharing options...
Britishgal Posted September 25, 2015 Share Posted September 25, 2015 Last time I made chilli (this week) as well as the usual peppers and onions I oven roasted a butternut squash and added the mashed flesh to my chilli just before the end of the cooking time...it was amazing and made the chilli thick and unctuous I'll be doing it again. My chilli is 3/4 veg! Link to comment Share on other sites More sharing options...
QuilterInVA Posted September 25, 2015 Share Posted September 25, 2015 Vegetable stew! Link to comment Share on other sites More sharing options...
Britishgal Posted September 25, 2015 Share Posted September 25, 2015 Vegetable stew! We all grow up with different foods and different ways of cooking...chilli to me is my mothers (without the corn...ugh) and the chocolate chilli I loathed because it was heavy, far far too strong and muddled with all the spices. We don't all have the same tastes and the poster asked how to add veg (which I do). To me a stew would not contain spices or heat...but each to their own. Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted September 25, 2015 Moderators Share Posted September 25, 2015 I don't know how to do this because wouldn't bulking the recipe ensure you get insufficient proteins at the meal o.o Allia, each meal should fit the meal template -- 1 - 2 palms worth of protein, 1 - 3 cups of veggies, and your fat portion. So you would want to eat your chili with additional veggies. Very few recipes are written exactly to fit the template. Link to comment Share on other sites More sharing options...
Allia Posted September 25, 2015 Share Posted September 25, 2015 Allia, each meal should fit the meal template -- 1 - 2 palms worth of protein, 1 - 3 cups of veggies, and your fat portion. So you would want to eat your chili with additional veggies. Very few recipes are written exactly to fit the template. Oh um I know! I just mean like, if the chili is lightened up with veggies how would you get enough protein ;; because then the same amount of chili would have less meat. Link to comment Share on other sites More sharing options...
robtish Posted September 26, 2015 Author Share Posted September 26, 2015 Allia, you eat the same amount of chili per serving, just supplemented with veggies, so you're not eating any less meat per serving, but each bite is less heavy because it's got some veggie in it. Link to comment Share on other sites More sharing options...
kirkor Posted September 26, 2015 Share Posted September 26, 2015 Yep, just having your protein & veggie in a slurry (heh, that is a gross word) instead of side-by-side. Link to comment Share on other sites More sharing options...
bookluvingbabe Posted September 26, 2015 Share Posted September 26, 2015 I add a can of pumpkin or butternut squash to my Cincinnati style chili. It adds a hint of sweetness, more veg and is generally lovely. Link to comment Share on other sites More sharing options...
Lovinit Posted September 26, 2015 Share Posted September 26, 2015 I thinned my chili with zucchini. It takes on the other flavours well and add a heap more veggie without it being noticed. Link to comment Share on other sites More sharing options...
Allia Posted September 27, 2015 Share Posted September 27, 2015 We all grow up with different foods and different ways of cooking...chilli to me is my mothers (without the corn...ugh) and the chocolate chilli I loathed because it was heavy, far far too strong and muddled with all the spices. We don't all have the same tastes and the poster asked how to add veg (which I do). To me a stew would not contain spices or heat...but each to their own. I feel extremely stupid asking this because I do not usually consume chili, but wouldn't you end up not being able to consume as much protein if you made a really veggie-heavy one? Like, you would have to have substantially more chili to have the same amount of meat. As in, if you mixed the vegetables in while making the chili, not at the end. I usually consume about one cup of meat-heavy chili. If I were to make it vegetable-dense and consumed a cup of that, I wouldn't get to have enough protein. Do you have any way to combat this? Sorry this sounds stupid x-x Link to comment Share on other sites More sharing options...
Britishgal Posted September 27, 2015 Share Posted September 27, 2015 I eat a large bowl full...that way my chili is mostly veg (like a template meal would be) but it certainly contains enough meat. Just a cup full of my chilli wouldn't fill me at all... If you were to look at the original packet of mince I use and split it 8 ways (as I would to make burgers) it is more than palm sized...so an 1/8 of my pot of chili is a large protein portion plus more than the necessary veg requirement. Top with an avocado or bacon or other fat source and it's perfect. Link to comment Share on other sites More sharing options...
frogtox Posted September 28, 2015 Share Posted September 28, 2015 Funny, I made the chocolate chili and thought the same way... texturally I need a break from the meat. I was thinking diced squash or sweet potato might be good, and up the dose of veggie per cup. I also tripled the amt of tomatoes that was recommended. Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted September 29, 2015 Moderators Share Posted September 29, 2015 I feel extremely stupid asking this because I do not usually consume chili, but wouldn't you end up not being able to consume as much protein if you made a really veggie-heavy one? Like, you would have to have substantially more chili to have the same amount of meat. As in, if you mixed the vegetables in while making the chili, not at the end. I usually consume about one cup of meat-heavy chili. If I were to make it vegetable-dense and consumed a cup of that, I wouldn't get to have enough protein. Do you have any way to combat this? Sorry this sounds stupid x-x Not stupid, I understand now what you are asking. You're saying you don't have a very big appetite. What day are you on? Are you able to go 4-5 hours between meals before you start getting hungry again? Even if you don't have much appetite, you should try to eat a palm to two palms size portion of protein plus 1 - 3 cups of veggies plus your two thumbs of fat (or half an avocado, or some coconut milk, or a big handful of olives). If you can't eat that much, eat some of everything and wrap it up to take it along with you. When you get hungry again, eat the rest. Link to comment Share on other sites More sharing options...
Allia Posted September 29, 2015 Share Posted September 29, 2015 Not stupid, I understand now what you are asking. You're saying you don't have a very big appetite. What day are you on? Are you able to go 4-5 hours between meals before you start getting hungry again? Even if you don't have much appetite, you should try to eat a palm to two palms size portion of protein plus 1 - 3 cups of veggies plus your two thumbs of fat (or half an avocado, or some coconut milk, or a big handful of olives). If you can't eat that much, eat some of everything and wrap it up to take it along with you. When you get hungry again, eat the rest. I am on reintros! I often get constipated and have been for much of my life, (I suspect IBS... not sure, as I haven't talked about it with a doctor before) which makes it hard for me to eat a big volume sometimes. I am not sure about the 4-5 hours thing, as I think my hunger signals are slightly distorted due to stress right now. I think your suggestion, to set food aside for later, makes sense; thanks! Link to comment Share on other sites More sharing options...
loobylifts Posted September 30, 2015 Share Posted September 30, 2015 For me, I like to mix up my chilis by adding lots of veggies. They break up the meat's heaviness so well! Especially leafy greens. Yum. Link to comment Share on other sites More sharing options...
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