Chili is a comfort-food and winter staple for me. Nothing is quite like a hearty bowl of chili when it’s snowy and -10 degrees outside. Even today, when summer is right around the corner, I still love to dive into a hearty bowl of chili! Serve with a dense and slightly sweet jalapeno cornbread for the ultimate Tex-Mex meal. Beans are a fantastic source of fiber, iron and calcium and will provide a lasting source of energy! Whether it’s shoveling the driveway full of snow in the winter, or swimming laps across the lake in the summer at the cottage, this chili will leave you with lots of energy to spare.
Chili Supreme-o Recipe
Serves: 4
Ingredients:
1 tbsp extra virgin coconut oil
1 large onion, diced
4 cloves garlic, minced
1 bell pepper, chopped
1 jalapeno, minced
1 cup cremini mushrooms, sliced
¾ cup frozen organic, non-GMO corn kernels
2 carrots, grated
1 can black beans, rinsed
1 can kidney beans, rinsed
1 jar 650 ml strained tomatoes
1 tbsp cumin
1 tbsp chili powder
½ tsp sea salt
Instructions:
- Heat coconut oil in a large pot over medium heat. Add onions and garlic and cook 5 minutes, stirring occasionally.
- Add all other veggies and sauté another 5 minutes or until veggies begin to soften. Add strained tomatoes, beans and spices.
- Lower heat, cover and simmer for 30 minutes.
- Enjoy!
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