Recipes

Nourishing Chili

Serves 8

• 4 tablespoons coconut or palm oil
• 1/2 tsp cumin seeds (optional)
• 1 medium onion − chopped
• 1/2 tsp crushed red chilies
• 2 pounds ground beef or ground lamb
• 2 cans kidney beans − drained
• 2 cans black beans − drained
• 2 cups frozen corn
• 3 cups (24 oz) strained tomatoes
• 1/2 cup shredded coconut
• 2 tablespoons ground red chilies
• 1 tablespoon ground cumin
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1/4 − 1/2 tsp cayenne
• 1/2 teaspoon ground cinnamon
• 1 tablespoon cocoa powder
• 2-3 garlic cloves − minced
• 2 tsp Himalayan salt, or to taste

Garnish options:

• cheddar cheese
• avocado slices
• fresh chopped cilantro
• sour cream

Put oil in a large pot on medium heat. Add cumin seeds, stirring occasionally until brown and aromatic. Add onion and red chili flakes and sauté until soft about 5 minutes. Add ground beef and sauté until browned. Add remaining ingredients except salt and garlic cloves. Bring to a boil then reduce heat to low and simmer at least 15 minutes. Add garlic and salt for last 5 minutes of cooking.

Garnish and serve with tortilla chips.

Submitted by Jenny, Vancouver WA

nourishing-chili

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