GBOMBS Chili

We’re always on the look-out for nutritional gems that target both disease prevention and weight loss. We’ve learned that ‘G-BOMBS’ are just that and love incorporating them into as many meals as possible. G-BOMBS is an acronym that refers to a group of nutrient-dense foods that fight both cancer and flab. These nutritional powerhouses are super low in calories, chalk full of fibre, contain compounds that block fat production, literally help kill cancer cells and reduce inflammation. Read more about G-BOMBS here and in the meantime, harness the power of these gems in this hearty and nourishing chili.

G-BOMBS Chili

  • 1 tablespoon extra-virgin olive oil or coocnut oil
  • 1 large onion, chopped
  • 1 pound lean organic beef
  • 1 bell pepper, chopped
  • 1 large carrot, chopped
  • 1 cup sliced mushrooms (such as white button, crimini or portabello)
  • 1 litre tomato purée
  • 2 tablespoons tomato paste
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chipotle
  • 1/2 tablespoon smoked paprika
  • 1/2 – 1 teaspoon sea salt
  • 2 cups canned (or cooked) kidney or pinto (or other) beans
  • 1 cup corn kernels (frozen is fine)
  • 2 cups chopped dark leafy greens (such as baby spinach, kale, swiss chard)
  • Garnish – pumpkin seeds and sliced green onion

Heat the olive oil over medium heat in a medium-sized stew or soup pot. Sauté the onion for 1-2 minutes. Add in the beef and cook until slightly browned. Add the bell pepper, carrot and mushrooms and sauté until tender – about 5 minutes. Pour in the tomato purée and tomato paste and stir well. Season with cocoa powder, cumin, chipotle powder, paprika and salt. Bring to a simmer, lower the heat to low and cook covered for 1 hour, stirring occasionally. Add in the beans and corn and cook for an additional 30 minutes. Add in the leafy greens and cook an additional 15 minutes. Garnish and serve.

Note: For optimum flavour and texture, the chili should cook for a minimum of 1.5 hours and up to 4 hours on low. This is a great dish to make on the weekend as leftovers heat up well and taste even better after flavours have had a chance to co-mingle!

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