Dinner Recipes

Super Antioxidant Chili

Super Antioxidant Chili



Super Antioxidant Chili

Serves: 6


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 Melissas organic garlic minced
1 medium carrot diced
1 3/4 pound orange fleshed sweet potato diced
1/8 to 1/4 teaspoon cayenne pepper
2 teaspoons chili powder
2 teaspoons ground cumin
3 15 ounce cans organic black beans rinsed and drained
2 1/2 cups Pacific Natural Foods organic low sodium vegetable broth
2 14 1/2 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 Gelsons Finest sharp shredded cheddar cheese optional


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.