Who doesn’t love chili? Especially during winter months, a pot of chili on the stove is classic comfort. I like to stockpile mine with spices and lots of sweet vegetables to boost the nutrient content — and allow for bigger portions 😉 I don’t think I make the same pot of chili twice, but this version was a particular hit and has the basics for any modifications you like. It also uses kozu as a thickener instead of cornstarch or flour, so you can enjoy it gluten-free.
Further Food Nutritionist Commentary:
By Nikki Nies, MS, Nutritionist
Staple Chili (Gluten-Free, Dairy-Free)
1/4 cup high-heat avocado oil
1 large onion, diced
1 pound of organic ground chicken, turkey, or beef
2 teaspoons salt
4 teaspoons chili powder
1 tablespoon crushed red pepper
1 tablespoon dried minced onion
1 tablespoon garlic powder
2 teaspoons cumin
2 teaspoons dried parsley
2 teaspoons turmeric
1 teaspoon dried basil
1/4 teaspoon black pepper
1 tablespoon cacao powder
1 red pepper, diced
1 yellow pepper, diced
6 carrots, diced
1 can Eden Foods black beans
1 can Eden Foods kidney beans
1 32 oz jar of crushed tomatoes
1 14oz jar of diced tomatoes
1/2 cup red wine
1 bag frozen cauliflower
2 tablespoons tomato paste
2 tablespoons kozu root powder plus 3T water, mixed to a paste
- Coat bottom of dutch oven with avocado oil.
- Place onion and ground meat in the bottom of the pan and allow to brown for 1-2 minutes.
- Add spices (salt through cacao powder) and integrate thoroughly, but do not overmix.
- Once the meat is cooked through, add peppers and carrots. Cook on medium heat for about 5 minutes or until vegetables begin to soften.
- Add beans and mix through.
- Add remaining ingredients except for the kozu root and simmer for about 45 minutes.
- Add the kozu paste mixture and simmer another 5 minutes.
This dish is best served after chilling in the refrigerator overnight and reheating — but if you can’t wait, enjoy immediately!
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