Nourishing Chili
stock photo
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
