Recipe of the Month

January 2017: Chili-Loaded Baked Potatoes

This chili is the perfect hearty, warming meal for colder months, although, with a black bean base, this chili could be eaten any time of the year. There’s a little chopping involved, but you could purchase a pre-chopped mirepoix (onion, carrots and celery) to make things go quicker. I find chopping veggies very relaxing, so for me the experience is like meditating. This recipe will make a nice batch for 4-6 servings and keep well for meals all week long. This recipe was inspired and adapted from Anthony William’s book “Life- Changing Foods”.

Makes 4-6 servings

Ingredients:

  • 4 large potatoes (your choice)
  • 2 cans organic black beans
  • 1 tablespoon coconut oil
  • 2 cups onion, diced
  • 2-3 large garlic cloves, minced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup mushrooms (I used shiitake), diced
  • 1 cup red bell pepper, diced
  • 1 teaspoon each: cumin, poultry seasoning, garlic powder, chili powder
  • 1 teaspoon salt
  • Red pepper flakes (optional)
  • 1 tablespoon tomato paste
  • 2 cans organic fire roasted diced tomatoes
  • 1 jalapeno, minced
  • 1 avocado, diced
  • 1/4 cup minced cilantro, minced
  • Plain Greek yogurt

Instructions:

  1. Preheat oven to 425. Pierce potatoes in several places with a fork. Bake 45-60 minutes, or until tender.
  2. For the chili: heat 1 tbsp coconut oil in a large pot; add onions and garlic. Sauté over medium-high heat, until onions are translucent and fragrant, adding water as needed to prevent sticking.
  3. Reduce heat to medium. Add carrots, celery, bell pepper, mushrooms, spices, sea salt and red pepper flakes, if using. Continue to cook stirring occasionally until vegetables become tender, 15-25 minutes.
  4. Add beans, tomato paste and canned tomatoes, stirring until well combined. Cover and simmer for 15- minutes. Reduce heat to low for another 30 minutes or until potatoes are ready. (Simmering on low for even longer will not hurt this chili).
  5. Halve the baked potatoes. Top with chili, dollop of Greek yogurt, sliced avocado, jalapeños and cilantro.