SEVEN C’S CHILI: this is a super delicious and sooooo healthy chili that can be made vegan or with ground beef, lamb, bison, chicken or turkey: you choose! It is super high in fiber, rich in vitamins, minerals, important phytonutrients that benefit your health in so so many ways! Try toppings like avocado, fresh cilantro and plain, whole milk yogurt for extra flavor and nutritional power.
INGREDIENTS 4 tablespoon olive oil 1 medium red onion, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 medium sweet potato, peeled and cut into 1⁄2-inch cubes 2 medium carrots or 12-14 baby carrots diced 6-8 medium baby bella mushrooms sliced 4-5 garlic cloves, pressed or minced, or 1 heaping tablespoon of minced garlic 1 Tablespoon Chili powder 1/2 Tablespoon teaspoon ground Cumin 2 Tablespoon unsweetened cocoa powder 1 teaspoon ground Cinnamon 1 teaspoon Chipolte Pepper Flakes 1/2 teaspoon Cayenne pepper (depends how much kick you like) 1/2 teaspoon pink salt or other quality salt 1/4 teaspoon black pepper 1 bunch Cilantro chopped for topping 1 large can (28 ounces) diced tomatoes, with their juices* 1 15oz can sweet corn drained and rinsed 2 Tablespoons tomato paste 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans 1 can (15 ounces) small red beans, rinsed and drained, or 1 ½ cups cooked small red beans 1 can (15 ounces) small white beans, rinsed and drained, or 1 ½ cups cooked small white beans 2 cups vegetable broth Suggested garnishes: plain whole, milk yogurt, grated cheese or, nutritional yeast “parmesan” thin-ly sliced green onions and of course chopped cilantro
* note, if using ground meat, you can sauté first then set aside and add back in after you sauté the vegetables.
Gather all ingredients and set out in groups: veggies, canned goods, dry spices, broth and toppings. Once everything is in place begin chopping veggies, measure out dry spices, open canned items and get ready to begin! In a 4 - 6 quart stockpot sauté chopped vegetables (onion, peppers, carrots, mushrooms and sweet potatoes) until the onions start turning translucent, about 5-7 minutes. Reduce the heat to medium-low. Add dry spices and garlic (chili powder, cumin, cayenne, cocoa powder, cinnamon, chipotle flakes, salt, pepper) and sauté for additional 1-2 minutes. Next add wet ingredients (tomatoes, tomato paste, beans, corn and broth), and stir. Bring the mixture to a gentle simmer. Cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 1 hour. If you can leave it on low for a few hours it’s even better. This can also be simmered in a crock pot / slow cooker after sautéing veggies and mixing in other ingredients, and leave it cook on low for 6-8 hours. Toppings: chopped cilantro, a dollop of whole milk Greek Yogurt and a shave or 2 of Manchengo cheese (or other hard raw Sheep’s milk cheese). Season chili with more salt and pepper to taste and add a dash of hot sauce if desired. Tips: serve on its own or use as a topping for nachos, filling for burritos or add more broth to make a hearty soup and enjoy with crusty bread!