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.

stock photo

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