|
Super Antioxidant Chili
Serves 6
printer friendly version
 his vegetarian chili is loaded with antioxidants. The latest cancer prevention guidelines suggest that we replace animal proteins with plant proteins, and this chili helps us meet those guidelines as well as the recommendations to eat more vegetables, especially leafy greens. The best part is you won’t miss the meat. This can also be made in a crock pot with the chard, salt, pepper and cheese added before serving.
Ingredients:
- 2 tablespoons Napa Valley organic olive oil
- 3 medium or 2 large organic onions, chopped
- 1 medium red jalapeno pepper, seeded and diced
- 4 cloves Melissa’s organic garlic, minced
- 1 medium carrot, diced
- 1 3/4-pound orange-fleshed sweet potato, diced
- 1/8-1/4 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 3 15-ounce cans Westbrae Organic black beans, rinsed and drained
- 2 1/2 cups Health Valley low sodium vegetable broth
- 2 14.5-ounce cans Muir Glen Organic no salt added diced tomatoes
- 1 bunch red swiss chard, thick part of stems removed, leaves and thin stems chopped
- 1/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 6 tablespoons Gelson’s Finest sharp shredded cheddar cheese (optional)
Instructions:
Heat oil over medium heat in a large stock pot. Add onion and jalapeno and cook until onions are clear, about ten minutes. Add garlic and cook 30 seconds. Add carrot and sweet potato and season with cayenne, chili powder and cumin; cook for five minutes, stirring occasionally. Add black beans, broth and tomatoes and cover. Bring to a boil; reduce heat and uncover partially. Simmer about 25 minutes; uncover and simmer 20 more minutes, until sweet potatoes are tender and chili has thickened. Stir in chard, salt and pepper. Allow chard to wilt, about three minutes.
Ladle two cups into each bowl and top with one tablespoon of cheese if desired.
|
