During the cold winter months there’s one dish I keep going back to. That dish is chili. There’s absolutely no substitute for the abundance of healthy ingredients and the robust flavor. Another thing that makes this dish so versatile is the fact you can use so many different veggies to make it. Usually I end up going through my fridge and picking up any veggies that need to be eaten and incorporate it into my chili. Needless to say, I’ve made a lot of different versions of this dish over the years. So this week I wanted to show you how to make amazing chili that will rock your taste buds.
This recipe is not only super healthy but also very easy to make. It will take you under an hour to make it. All you need is a few ingredients you most likely already have in your fridge. If you stock up on spices you can make this recipe over and over again. And your family will love you for it.
How To Make Amazing Chili That Will Rock Your Taste Buds!
What’s So Healthy About Chili?
Let’s look at a few ingredients that make chili not only delicious but super good for you.
Did you know tomatoes contain a very healthy dose of vitamin C? Yes they do. Even better, when you cook tomatoes they release more of another healthy nutrient; lycopene. Lycopene has shown to be an excellent antioxidant that could help reduce your risk of heart disease, cancer and macular degeneration. In addition, tomatoes also contain beta-carotene, which can help fight cell damage that is responsible for cancer as well as other chronic health conditions like heart disease.
Celery is an amazing vegetable full of beneficial nutrients. It is believed to lower cholesterol levels, help with arthritis pain and aids in weight loss. No wonder celery stalks are such a great snack option. Celery can also help you combat stress. This powerful veggie contains special nutrients called phthalides, which are basically organic chemical compounds that help lower the level of stress hormones present in your blood. We all get stressed out while dealing with all of life’s challenges so this great news. I also just learned that eating celery can help with migraine headaches, which I suffer from. Celery contains coumarins, which according to research can aid in suppression of nitric oxide release in the brain. Too much nitric oxide can cause headaches and migraines. Make sure you eat celery frequently and add it to your soup, stews and of course when you make amazing chili.
My secret ingredient in this chili is definitely cumin. If you’re never cooked with cumin you’re in for a treat. I absolutely adore this spice and I put that s#*t in everything. He he he. And once you try it I know you will too. If you’re not too familiar with cumin read my article ‘Why You Should Use Cumin To Eat Well And Feel Healthy‘ and get more information on all the health benefits and recipe ideas there. You’ll never go back to using plain spices again. Cumin adds that special oomph to any recipe including when you make amazing chili.
Whether you have a love or hate relationship with mushrooms consider the health benefits of adding them to you diet. Apparently cremini mushrooms (my favorite) are the only mushrooms that give you a good dose of vitamin D. They also contain a fantastic trace mineral called germanium, which helps your body move oxygen and prevents against the damage of free radicals. This means they can help you fight off diseases such as cancer. Mushrooms are a great addition to stews, soups, stir-fry and as a topping on burgers. And when you cook mushrooms you can reduce that fungi taste and smell so no worries about missing out on this healthy ingredient.
1 green bell pepper
4 mushrooms (I like to use cremini mushrooms) – optional
1 red bell pepper
4 celery stalks
1 fresh chili pepper
1 medium onion
3 cloves or garlic
1 lb (500 gr) minced meat (beef, chicken, veal, turkey)
2 tsp (10 ml) tomato paste
1 tbsp of cooking oil (I like to use Grapeseed oil)
1 can chopped tomatoes
1/2 tsp (2 ml) sugar
1 tbsp (15 ml) paprika
1/2 cup of red wine or stock (I like to use low sodium chicken stock)
1 tsp (5 ml) dried oregano
1 tbsp (15 ml) cumin powder
2 green onions (for garnish)
1-2 tsp salt or to taste
1 can (19 oz/540 ml) beans (I use northern or white navy beans)
1 tbsp of sour cream – optional
Rinse, dry and de-seed and chop peppers. Set aside. Peel and chop onion. Rinse, dry and finely chop celery stalks. Heat a large pan with oil and fry the green and red pepper, onion, celery, minced meat, paprika and cumin over moderate heat. Stir occasionally until the meat has browned (about 5 minutes).
Peel and crush or chop garlic then add to the pan with canned tomatoes and their juice, tomato paste, oregano, salt, sugar and stock. Bring to boil then reduce the heat to simmer, cover and cook for another 15 minutes.
Rinse, dry and finely chop the green onions and set aside for garnish. Wash the mushrooms, cut lengthwise and set aside.
After the chili has been cooking for 15 mins, drain and rinse the canned beans and add to the chili. I like to use white beans instead of the typical red or black kidney beans. The reason for it is because dark kidney beans can give me stomach upset. I find that the white beans are easier on the stomach and produce less gas. That’s a win in my book.
At this time you can also add the mushrooms if using. Cook through for another 5 minutes.
While the chili is finishing cooking toast some garlic bread. Serve cooked chili in a bowl with a dollup of sour cream and a sprinkle of green onions.
This is an easy and simple recipe that anyone can use to make amazing chili that will really leave you salivating for more. This recipe makes about 5-6 servings. Bon Appetit!
I hope you enjoy making this chili as much as I do. What is your favorite wintertime hearty dish? Share with me in the comments below.
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