Really, is there anything better than a warm bowl of chili (or soup or stew…) on a cool fall or winter day?! Now that I’ve officially declared it’s winter in Vancouver (I declared it such on one of those very windy cold rainy and feeling like it got dark just too early days last week), I’m making up lots of my favourite warm dishes. In fact, I feel these nutrient rich bowls of deliciousness make the colder weather not so bad! Plus I find them so easy – one pot wonders!! This particular recipe is one of my favourite, which is crazy because as a child I dislike chili greatly – I think it was the beans I didn’t like. Now I don’t know what I’d do without my warm bowl of chili on a cold winters day!
Makes 4 servings
- 1-2 Tbsp virgin coconut oil
- 2 onions, diced
- 3 celery stalks, chopped
- (optional) 1-2 garlic cloves, minced (or 1-3 tsp garlic powder)
- 3 carrots, peeled and coined
- 1 lb ground bison or grassed beef (optional – use both cans beans if not using ground meat)
- 1 Tbsp dried oregano
- 1-2 tsp cumin
- 1-2 tsp turmeric
- 1 tsp coriander
- 1 tsp sea salt
- ½ tsp paprika
- ¼ tsp fresh ground pepper
- ¼-1 tsp chili pepper flakes
- 2 tins (2x 400mL) diced tomatoes
- 1 can (14oz) kidney beans, drained/rinsed
- 1 can (14oz) pinto beans, drained/rinsed (omit if using ground meat)
- 1 can (6oz) tomato paste
- 1 cup frozen organic yellow corn (optional)
- In a large pot, sauté the oil with the onions, celery, garlic, and carrots until soft, ~10-15 minutes.
- If using, add the ground meat to the veggies and sauté until meat is browned.
- Add the spices (oregano, cumin, turmeric, coriander, salt, pepper and chili pepper flakes) and sauté for another minute.
- Add the tomatoes, beans and tomato paste. Bring to a boil, cover and reduce heat to simmer for ½ to 1 hour.
- If using, add the corn, simmer 5 more minutes.
- Serve with a small fresh salad to start.
To deliciously healthy food and stronger faster running… Cheers,