About Me

Note from Maria: I am a Registered Dietitian with a Master of Public Health Degree in Nutrition from UNC at Chapel Hill. I have a passion for helping people with nutrition & wellness, especially moms. Women & moms provide care for everyone else often at the expense of considering their own needs. I hope to provide good resources to you to help you make nutrition and wellness a priority.

Monday, September 24, 2012


One of my favorite fall foods is chili....here is my recipe made with chicken sausage. 

1 lbs Isnernos Breakfast Chicken sausage (or other low fat bulk breakfast chicken sausage)
1 small onion chopped fine
5-6 cloves garlic, minced
1 tbsp grape seed or canola oil
1 15oz can of tomato sauce
1 1/2 cups water
1 15 oz can can of tomatoes & green chilies ( or southwestern blend tomatoes w/ jalapenos)
1 15 oz can of black beans - rinsed and drained
1 15 oz can of pinto or kidney beans - rinsed and drained
1 1/2 tsp chili powder
1 1/2 tsp of cumin
1 1/2 tsp of paprika
1 bay leaf (remove before serving)
2-3 Chipotle peppers - chopped fine (if dried, microwave in a bowl of water for a minute to soften before trying to chop

Brown sausage and crumble into small pieces as you cook it. After it is browned, remove from pan and set aside. Add oil to pan and brown onion over medium high heat. When onion is almost cooked, add garlic. Once garlic is browned (this will be quick). Add back sausage and all of the remaining ingredients. Bring to boil and then simmer for 30+ mins. Easy and delicious!!! Serve with grated cheddar cheese if desired. 

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