Fully Loaded Chili

We love the idea of sneaking in extra veggies and nutrients wherever we can, and this chili is a perfect place. Puréeing vegetables and beans in this dish not only gives us a great way to get more nutrients into ourselves and our families, but it gives the dish a hearty density sure to warm the bones and keep tummies full. Our fully-loaded chili is loaded with certain superfoods with dynamite power to combat both weight gain and cancer. Fight flab and help prevent cancer all while enjoying a delicious bowl of hearty nutrient-packed awesomeness!  For more on these certain powerful superfoods, read “G-BOMBS”.

 

Fully-Loaded Chili

  • 1 L canned (or jarred) strained or diced tomatoes
  • 1 can of kidney beans (14-18 fl oz can), not drained
  • 1 cup kale (or any dark leafy green such as spinach or chard)
  • Any other vegetables such as 1-2 peeled carrots, 1-2 stalks of celery or one peeled beet
  • ½ medium onion, roughly chopped
  • 2 medium shallots, roughly chopped
  • 1-2 garlic cloves, peeled
  • 1-2 tablespoons extra-virgin olive oil
  • 1 lb skinless chicken thighs (see variations below for other proteins)
  • 1 cup of mushrooms (any variety), sliced
  • Your favourite chili seasonings depending on your taste and tolerance for heat: smoked paprika, cumin, chipotle, cayenne, fresh chilis, jalapeños…
  • 1 cup corn kernels (either frozen or fresh)
  • Sea salt and black pepper to taste
  • Grated cheese for topping, optional (any firm cheese such as cheddar or sheep’s manchego cheese)
  • Fresh cilantro leaves, washed and torn, for topping, optional

In a food processor, purée the tomatoes along with ½ of the beans, the vegetables (except for the corn and mushrooms), onions, shallots, garlic until you get a smooth, yet thick, consistency. Heat the olive oil over medium-high heat in a large stew or Dutch oven pot. Add in the meat and brown. Season with salt and pepper. Once browned, add the sliced mushrooms and stir. After a few minutes, add in the purée mixture and stir. Season with more salt, pepper and any chili seasoning desired. Bring everything to a simmer. Next, add in the remaining kidney beans and let the chili simmer over medium-low for an hour, stirring occasionally and adjusting the seasoning if required. Remove the chicken thighs and place on a plate to cool down a few minutes. Shred the chicken meat (by hand or with two forks), discard the bones, and place the shredded meat into the chili. Let it simmer for a few minutes. Finally, add in the corn and let the kernels warm through (if frozen) for a few minutes, or longer if they’re fresh. Serve in bowls, topped with lots of grated cheese, fresh cilantro and fresh chilies (optional) and enjoy!

Note: if the kiddies aren’t into mushrooms, include them with the purée.

Vary the protein!

Instead of using shredded chicken thigh meat, try these other protein choices:

  • Quality ground meat (such as organic beef, turkey, chicken, pork – or a combination)
  • Stewing beef
  • For a vegan option: use another can of kidney, or other, beans, or try a quality soy product such as tempeh or organic tofu

Want to boost the nutrition even higher?

Top with pumpkin seeds for added crunch and more G-BOMB power!

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