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Staple Chili (Gluten-Free, Dairy-Free)

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staple chili

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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 Commentary:

Derived from ground chili peppers, providing a sufficient amount of vitamin A for one's daily intake, contributing to one's eye maintenance, bones, teeth, skin, internal membranes and reproductive systems. Additionally, as an antioxidant rich, vitamin C containing spice it can fight against damage that's caused by free radicals, heal injuries and strengthen immune system. Like other beans, kidney beans contain cholesterol lowering fiber, which aids in the prevention of elevated blood sugars.When combined with whole grain or wild rice, this combination provides a fat free high quality protein rich meal.

By Nikki Nies, MS, Nutritionist

Staple Chili (Gluten-Free, Dairy-Free)

Stars ( Reviews)

  • Prep Time:20 minutes
  • Cook Time:1 hour
  • Servings: 6

Ingredients

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

Instructions

  1. Coat bottom of dutch oven with avocado oil.
  2. Place onion and ground meat in the bottom of the pan and allow to brown for 1-2 minutes.
  3. Add spices (salt through cacao powder) and integrate thoroughly, but do not overmix.
  4. Once the meat is cooked through, add peppers and carrots. Cook on medium heat for about 5 minutes or until vegetables begin to soften.
  5. Add beans and mix through.
  6. Add remaining ingredients except for the kozu root and simmer for about 45 minutes.
  7. 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!
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!

Nutrition Information

Per Serving:  Calories: 461; Total Fat: 15 g; Saturated Fat: 2 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 2 g; Cholesterol: 67 mg; Sodium: 1633 mg; Potassium: 1440 mg; Carbohydrate: 54 g; Fiber: 15 g; Sugar: 17 g; Protein: 28 g
Nutrition bonus: Vitamin A: 244%;  Vit C: 96%; Iron: 43%; Calcium: 19%;
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Stefanie Bonastia Health Expert
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