Friday, January 13, 2012

Colorful Chili

I love chili. It's so versatile and you can pretty much put anything in it. This is my most recent version, which I'm calling "colorful" because of all the different veggies that went into it. It also has a variety of spices for the flavor and for the health benefits (chili peppers for the capsaicin and turmeric for the anti-inflammatory properties).

Colorful Chili Recipe, serves 6

Brown the following in Dutch oven or stock pot:
1 lb ground beef or bison (preferably from a grass-fed animal)
1 onion, chopped
2 garlic cloves, minced
1 orange bell pepper, chopped
2 cups chopped kale or other sturdy green

Add and stir for a minute until fragrant:
¼ cup chili powder
1 Tbs cacao powder (or unsweetened coco powder)
1 tsp ground cumin
1 tsp paprika
1 tsp sea salt
½ tsp ground corriander
½ tsp cayenne (more or less to taste)
¼ tsp turmeric
fresh cracked pepper

1 can diced tomatoes
1 can tomato sauce
1 can drained beans of choice (I like kidneys)
2 cups water
1 Tbs blackstrap molasses

Bring to a boil then reduce heat to low, cover and simmer about an hour or until flavors are mingled to your liking.

Top with some or all:
shredded cheese
sour cream
chopped chives
more cayenne or red pepper flakes

No comments:

Post a Comment