Chili conTaco

1T extra-virgin olive oil
1lb lean ground beef or turkey
1lb spicy turkey sausage
2t kosher or fine sea salt
1t freshly ground black pepper
1t garlic powder
2 (15oz) cans kidney beans, rinsed and drained
1 (32oz) can tomato sauce
1 (15oz) can diced tomatoes
1c fresh or frozen corn kernels
1 medium onion, chopped
1 orange bell pepper, seeded and chopped
5 garlic cloves, finely chopped
1T honey
1T chili powder
1½t ground cumin

Optional, for topping:
Shredded cheddar cheese
Chopped fresh parsley or cilantro
Lime wedges
Sour cream
Diced avocado


Heat the olive oil over medium-high in a large skillet or Dutch oven. Add the all meat and cook, breaking up with a utensil, until browned. Add the salt, pepper, and garlic powder and stir to combine. Transfer the cooked meat to a (6-quart or larger) slow cooker. Add the remaining chili ingredients and stir gently to combine.

Cook on low for 6-8 hours or on high for 4-5 hours. Serve with desired toppings.

Serves 8-10


Overnight Steel-cut Oats with Fruit


1-1/2c steel-cut oats
14oz coconut (or other) milk
1/2c unsweetened coconut flakes
3T brown sugar
1t vanilla
1/4t salt
4-1/2c water

mango, pineapple, kiwi, banana, strawberries, and/or toasted coconut


  1. Brush bottom and sides of the slow-cooker with melted butter…I consider this to be optional. Add oats, milk, water, coconut, brown sugar, vanilla, and salt. Stir till combined.
  2. Cover and cook on LOW for 7-8 hours or until oatmeal is tender and thickened.
  3. Serve and add topping.

Happy New Year! Make it healthy!!!