Pinterest Post: Morphing Recipes – Chorizo Meatloaf + Clean Chicken Chili

Pinterest is my favorite way to waste spend time. I get new outfit ideas, recipes, and quotes to live by that I write on my chalkboard wall (now freshly painted in anticipation of selling our condo).

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This one stayed up every day as a friendly reminder before I headed out the door:

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Every Thursday I’ll be posting tried and true pins along with my favorite quote of the week that I’ll be living by.

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Note: all pins can be found on my Quotable board as some have mis-documented source credits so I am not always able to give proper credit to the talented designers who have created these.

Onward and Upward! This week we celebrated the 1st birthday of the son of a dear friend of ours. This momma is amazingly domestic in all the best ways and made this amazing clean chili recipe. And Holy mother of pearl, it was some of the best chili I had ever tasted. That’s saying a lot coming from a Midwestern girl like me!

Now while I was craving it again, I only had ingredients on hand to make my favorite paleo chorizo meatloaf.

So what did I do? RECIPE MORPHING COMMENCE! (Say that in your best transformers voice and it sounds way cooler in your head….judge me.)

Clean(ish?) CrockpotChorizo Chili
Ingredients
– 1 lb. ground mild chorizo, cooked
– 1 lb. lean ground beef or turkey, cooked and drained
– 1 cup crimini mushrooms, chopped
– 3 medium carrots, cubed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 can black beans with liquid
– 2 cans fire-roasted tomatoes with liquid
– 1 small can tomato paste
– 2 Tablespoons Chili powder
– salt, and pepper to taste

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Directions
1. In your crock pot, combine all ingredients except salt, pepper, and spinach.
2. Mix well and cook on high for 3-4 hours or low for 6-8.
3. Taste mixture and add salt and pepper to taste. I wait to do this because depending on where you get your chorizo, the flavor will differ. Ohio chorizo bought from the big box grocer tastes nothing like its equivalent in California!
4. If you want, you can add in 2 cups of baby spinach (chopped) to the mix and cook a half hour longer. I think it beefs up the nutrition value even more and you can hardly taste it!
5. Serve with plain Greek yogurt or light sour cream, shredded sharp cheddar, and scallions for a completed dinner!

for those of you on Weight Watchers like me, this recipe is 8PP+ for 1 cup of chili, not counting the toppings. I like to serve it with this cornbread for a well rounded and satisfying meal