Recipe of the Month
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
- 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
- Preheat oven to 425. Pierce potatoes in several places with a fork. Bake 45-60 minutes, or until tender.
- 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.
- 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.
- 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).
- Halve the baked potatoes. Top with chili, dollop of Greek yogurt, sliced avocado, jalapeños and cilantro.