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Nourishing Chili
Servings: 8
Ingredients:
- 4 tablespoons coconut or palm oil
- 1/2 teaspoon cumin seeds (optional)
- 1 medium onion, chopped
- 1/2 teaspoon 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 ounces) 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 teaspoon cayenne
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cocoa powder
- 2–3 garlic cloves minced
- 2 teaspoons Himalayan Salt, or to taste
Garnish options:
- cheddar cheese
- avocado slices
- fresh, chopped cilantro
- sour cream
Directions:
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, and 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.
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