Creamy Zucchini Blueberry Smoothie

Minimalist Baker

Creamy Zucchini Blueberry Smoothie

Zucchini, celery, and spinach in a smoothie? We know – it sounds odd. But trust us. They’re entirely undetectable as they add so much nutrition to this gorgeous blueberry smoothie. Let’s do this!

This 8-ingredient, 1-blender, 5-minute smoothie starts with frozen ripe banana and frozen wild blueberries.

Next come celery to reduce inflammation and boost hydration, spinach for zinc and folate, and zucchini!

Creamy Zucchini Blueberry Smoothie from Minimalist Baker →

A Sweet Pea Chef

Texas Chili Recipe

Celebrate Texas Independence Day with this easy Texas Chili Recipe, made without beans and using Llano Estacado red wine. Read to the end for the GIVEAWAY! This post is sponsored by Llano Estacado Winery. 

Friends, get ready for a lil’ history lesson.

Psst: your reward will be some super tasty chili, I promise.

On March 2nd, us Texans celebrate Texas Independence Day, which is the celebration of the adoption of the Texas Declaration of Independence on March 2, 1836. What happened in 1836?  Basically, a document was signed which allowed settlers in Texas to officially declare independence from Mexico and, thus, to create the Republic of Texas.

Pretty cool, right?

Before moving to Austin, Texas from California, I honestly didn’t know what to expect. I had been a SoCal girl for almost 30 years and I had heard so many stories about Texas.

Having lived in Austin now for the past 7 years (OMG!), I’ve learned a lot about Texas — it’s history, food (duh!), and it’s pride.

I have actually learned a good deal about Texas from Jordan when she comes home and shares what she has learned in school about her state.

Yes, 3rd grade education is going on over here.  Jealous?

For example, I have learned that the Texas state fruit is the Texas Red Grapefruit (LOVE btw). I’ve learned the Texas state dog is called a Blue Lacy Dog.  For realz – and it’s super adorbs. And I’ve learned the state dish is…CHILI.

So, naturally, for Texas Independence Day, I had to make some Texas Chili!  I am a Texan, after all.

So…What is Texas Chili?

Okay, so I had to do some research before taking on THE Texas chili recipe.  Because another thing I’ve learned about Texas is they are specific in how they like their authentic recipes. The absolute main thing I found out is that a Texas chili recipe contains NO beans  — like don’t even think about adding them.

Then, things got a little confusing.  Some experts said Texas chili contains tomatoes, but others didn’t.  Some said it contains chili paste, but others didn’t.  Some said oregano, but others didn’t.

It got real hard real fast to decipher.

Where was my third grader to tell me what to do?

Then I found Mrs. Lyndon B. Johnson’s recipe for chili and it contained the following:

ground beef onion garlic oregano omino seed chili powder canned whole tomatoes lquid hot sauce hot water salt

So I figured I’d be okay to add in tomatoes and oregano, like I had wanted.  Plus: how cool is that?!?  If it’s good enough for Lady Bird Johnson, it’s good enough for me!

Because pretty much everyone agrees, I also chose not to add any beans, much to my dismay, since I am a bean lover for sure.

How To Freeze This Texas Chili Recipe

Another great thing about this easy Texas chili recipe is that you can easily heat up the leftovers and you have a satisfying and filling lunch or dinner ready in a matter of minutes. This chili recipe yields a good 6 servings total so you could make it, have some, and then throw the leftovers in the freezer.

Here are some tips for how to freeze chili: Allow the chili to cool completely. You may want to transfer to a large bowl and then place in the refrigerator to cool more quickly. Freeze in either gallon– or quart-sized freezer bags or freezer safe containers for easy thawing and storage. Leave enough space at the top of the bag to allow for expansion during freezing. Squeeze as much air as possible out of the top of the bag and seal securely. Place the chili-filled freezer bags in the freezer, in a single, flat layer (using a rimmed baking sheet is helpful). Allow to freeze completely. Then, stack them on top of each other or standing side by side. Thaw bags of frozen chili in the refrigerator overnight or add to a deep pot, frozen, cover, and cook on medium to thaw.

Follow these easy freezing tips and you’ll be set for tasty Texas chili left-overs.  Just be sure to wait on adding any toppings until it’s ready to eat and avoid adding before freezing.

Llano Estacado $25 Giveaway

Okay, class…now that you know why we celebrate March 2 in Texas, did you see the wine I chose to add to my Texas chili recipe?  Yep, a 2015 1836 Red Wine from the amazing Llano Estacado Winery out here in Texas.  Named 1836 to commemorate the pride of Texas independence, this wine goes PERFECTLY in this chili and adds so much flavor and, of course, helps keep the chili maintain its “Bowl o’ Red” status as THE Texas chili.

Plus Llano Estacado has graciously given me a $25 Llano Estacado gift code to share with one of you.  All you have to do to win this code and to grab yourself a free bottle of amazing Texas wine is to share in the comments below how you like your chili recipe — does it line up with the Texas chili recipe style or something else entirely?  Beans?  No beans?  Tomatoes?  Share in the comments below for a chance to win.

Psst…you can also enter to win on Instagram and Facebook, too!  Good luck, y’all!

Texas Chili Recipe

Texas Chili Recipe

Celebrate Texas Independence Day with this easy Texas Chili Recipe, made without beans and using Llano Estacado red wine.

1 tbsp olive oil 1 yellow onion, (diced) 2 lbs grass-fed 90-10 ground beef 1 1/2 tsp chili powder 1 1/2 tsp paprika 1/2 tsp dry mustard 1/4 tsp cayenne ((optional, for heat)) 1/2 tsp ground black pepper 1 1/2 tsp granulated onion 1 1/2 tsp granulated garlic 1/2 tsp dried oregano 1 tsp sea salt 2 tsp ground cumin 1/2 cup Llano Estacado 1836 Red wine 1 28-oz can crushed tomatoes 1 cup low sodium chicken stock greek yogurt, (for topping) sliced green onions, (for topping) shredded cheddar cheese, (for topping)

In a large skillet, heat the olive oil over medium high heat. Add the onion and cook for 4-6 minutes, until softened.

Add the ground beef and seasonings (chili powder, paprika, dry mustard, cayenne, pepper, granulated onion, granulated garlic, oregano, sea salt, and cumin) and break into small crumbles, stirring to combine.

Cook the meat, stirring occasionally in the pan, until well-browned, about 6-8 minutes.

Add the crushed tomatoes, chicken broth, and Llano Estacado red wine, and stir to combine.

Cover and cook on medium for 20 minutes. To serve, top with a dollop of greek yogurt, sliced green onions, and shredded cheddar cheese.

Nutrition information does not include any additional optional toppings.

This post is sponsored by Llano Estacado Winery.  This post contains affiliate links for products I use regularly and highly recommend. 

The post Texas Chili Recipe appeared first on A Sweet Pea Chef.

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