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Quick Low-Calorie Chili

The other day before I went to work, I took out of the freezer a container of beef barley soup. I brought home a Chia Bread reading for toasting and pairing with the soup. Well I opened it up and it was chili, not soup. I had sour cream, cheddar cheese, guacamole, but no tortilla chips. I toasted the Chia Bread and put the chili and condiments on top and ate it with a knife and fork. It was delicious. I think I will forgo the chips always in the future as the bread is much more nutritious.

Two morals to the story. One - don’t be upset or pigeon-holed into a recipe. Use what you have. The other is always label your containers. I didn’t have tape to write on so I skipped it.


  • 1 container Pomi chopped tomatoes
  • 1 container 1 lb. fresh medium salsa
  • 2 cans beans 15 oz kidney, black, pinto or any combination
  • 12 oz browned ground beef
  • 1 tablespoon chili powder
  • 3 shakes ground cayenne pepper

While you are browning the beef, put everything else in a pot and bring to a boil. Add browned beef and spices, and simmer for about 10 minutes.

Note: Andy Reinwald grows, dries and grinds a pepper blend every year and we use that instead of the cayenne. The 2014 blend was too hot for me but the 2015 blend is just right.

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