The NPB Chili-O-Matic

A quick, easy, and nutritious recipe that gives you more time (and energy) to work out.

One of the grand sacrifices of athleticism is time. By definition, we spend as many hours as possible following our passion du sport—and that can cut into time spent prepping and cooking meals.

So, I thought you might appreciate a simple, nutritious recipe to make in bulk. At the same time, I didn’t really want to foist my personal preferences on you, so it’s in a format flexible enough to suit all tastes…

…provided you like beans.

And now, the chili-o-matic!

The chili-o-matic is a fan favorite at Chalet Faye. We make a big Instant Pot’s worth on Sunday. It fuels our rides, walks, and runs all week long.

Here’s how it works. Pick the recommended amount of items from each list, then combine them by following the instructions. The end result should be a filling, reasonable balance of macronutrients, albeit heavier on the carbs. (You are, after all, an athlete.) Feel free to add additional items, but you’re on your own regarding the nutritional balance.

Normally, you’re better off with fresh or frozen produce, but canned beans are still a fast, healthy way to get plant-based protein and “good” carbs into your diet.

Calories will vary depending on your add-ins, but this recipe will make six servings in the neighborhood of 350 calories each.

Beans (three 15 to 16-ounce cans)

• Pinto beans, drained and rinsed

• Kidney beans, drained and rinsed

• Black beans, drained and rinsed

• Black-eyed peas, drained and rinsed

• Etc.

I can’t stress enough that you should drain and rinse the beans thoroughly. The liquid in canned beans leaches out the gas-inducing starches; Include it in your chili and you’re basically making a big pot of farting potion.

Add-ins (maximum two)

• Black olives, pitted and chopped (half cup)

• Canned corn, drained and rinsed (one 16-ounce can)

• Green peas, drained and rinsed (one 16-ounce can)

• Green bell pepper, diced (one pepper)

The two-item limit exists so that your recipe doesn’t stray too far from being chili, but if you add more stuff, I won’t tell anyone.

Tomato base

• Canned tomatoes, diced or crushed including sauce (one 28-ounce can)

• Salsa (to taste)

• Pasta sauce (to taste)

• Tomatoes, chopped (one or two tomatoes)

Make sure to add the can of tomatoes. The other things on this list are optional. The chili-o-matic is a good way to get rid of open jars of salsa or pasta sauce sitting in the back of your fridge.

Protein (pick one, optional)

• Ground beef (one pound)

• Ground turkey (one pound)

• Tempeh (one packet)

• Tofu (one block)

If you add meat to your chili, pre-cook it and drain the fat before adding. For the tempeh and tofu, crumble them up and add raw.

Spices

• Salt (one teaspoon or to taste)

• Pepper (to taste)

• Chili powder (one teaspoon or to taste)

• Ground cumin (two teaspoons or to taste)

• Garlic powder (two teaspoons or to taste)

For these spices, if you’re not sure, add the amounts listed. If you’re spice savvy, add what you feel like adding.

Instructions

1. Again, to avoid excessive flatulence, drain and rinse your beans.

2. Throw everything into a big pot.

3. Warm it up for at least 30 minutes.

4. If you have an Instant Pot or other pressure cooker, cook it on high pressure for 20 minutes.

5. Double check the spice levels and add spices as desired.

6. Add water in half cup increments if it’s too thick.

7. The longer the chili cooks, the better it tastes, so feel free to let it simmer for an hour or so. Just stir it every 20 minutes to make sure it’s not burning.