Nothing says easy, healthy, filling, yummy, warming, delicious, inexpensive and hearty like a fantabulous bowl of chili! Chili is like the sound person on a movie set, no one really knows who that person is-they really rarely make into the lime-light, but they are pivotal for the success of every movie. Chili is that underestimated, often undervalued casual fare at parties but it is none the less pack full of incredible nutrients and it is super healthy. Add a bowl of flackers, tortilla chips, guacamole and maybe even some humus and you are all set to celebrate.
- 2 tablespoons cold pressed extra-virgin olive oil
- 2 medium onions, finely chopped
- 4 to 6 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 6 cups of beans. I like black beans or mung beans and I actually sprout them first before using. Soak in water for 24 hours, transfer to colander and water twice a day for two-three days or until you can see little sprout shoots. Or use 3 cans beans of your choice or a combination. Drain and rinse well.
- 3 fresh organic tomatoes or 1 can diced organic tomatoes with liquid
- 1 can organic tomato sauce
- Optional; 1 to 2 jalapeño or you can go hotter with other types of chili peppers if you want
- 1 tablespoon red chili powder
- 1 Tbs unsweetened cocoa powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- Heat the oil in a large soup pot. Add the onion sauté over medium-low heat until translucent or lightly browned. Add the garlic and sauté until the onion is golden. Add the remaining ingredients. Bring to a simmer, then cover and simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors have melded.
- Season with sea salt and fresh black pepper. Add finely chopped parsley for garnish.
- Add kale or spinach towards the end for extra nutrition
- Add cooked corn kernels toward the end for more sweetness
- Add extra “hot stuff” like minced fresh chili peppers, dried hot red pepper flakes