Detox-Friendly Vegan Chili
I'm hard at work over here coming up with a brand new online nutrition program for you guys...and it's all about detox.
From where I stand, detoxification is grossly misunderstood.
So I wanted to create a comprehensive program to help people understand the detoxification processes in their bodies, as well as ways to support them.
The program will help participants identify sources of toxins coming in, as well as ways to naturally get 'em out (without extreme fasting or crazy supplementation)! I'm trying to give people the information to take charge of their own health, and it seems like online programs are a good way to do that. Be on the lookout for it this spring!
I'm also developing lots of new healthy recipes for the program. And I'm gonna share one with you this week because Super Bowl and chili go together like...super bowl and chili.
I've been making veggie chili for over a decade, and I've never once written down a recipe. But I did you guys a solid and actually measured out ingredients and listed out steps. I tweaked my OG recipe a little bit to make it more detox-friendly. This particular recipe doesn't call for canned tomatoes, because eating too many cooked tomatoes gives me heartburn. But feel free to toss a can of Muir Glen diced tomatoes in there.
I know it seems like a long ingredient list, but don't let that intimidate you. Half of them are spices. I talk a lot about variety, and getting many different species into your diet—spices are one way to do this. So load up!
CHILI INGREDIENTS
3 sweet potatoes
1 zucchini
1 summer squash
1 bell pepper (red, yellow or orange)
1 onion
3 scallions
1 pint grape tomatoes
3 Tablespoons olive oil
2.5 teaspoons cumin powder
1.5 teaspoons dried oregano
1 teaspoons onion powder
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon harissa
1/2 teaspoon coriander powder
1 teaspoon coarse ground sea salt, divided
2 cups water
1/2 bunch cilantro
1 15 oz can Eden Foods Organic black beans
1 15 oz can Eden Foods Organic black soy beans*
*If you don't do soy, skip this and buy two cans of black beans instead. Black soybeans are a detox-supportive food, which is why they're included here.
*If you don't buy Eden Foods Organic brand, be sure to drain and rinse the beans.
INSTRUCTIONS
Chop 1 of the sweet potatoes, zucchini, squash, pepper, onion and scallions. Put them in a large soup pot with the tomatoes, olive oil, all the spice and 1/2 teaspoon salt. Heat over low-medium heat, stirring a few times. Cover and let cook 10-15 minutes, until veggies are soft and tomatoes have exploded. (If tomatoes don't explode on their own, smash them with the back of a wooden spoon. You don't want to leave them whole or they'll burn the inside of your mouth off when you bite into them, and then you'll be super sad. Even if the Pats win the super bowl.)
Meanwhile, chop the other 2 sweet potatoes. Transfer them into a small sauce pan with 2 cups of water and 1/2 teaspoon salt (you could use chicken broth instead of the water if you'd like). Bring them to a boil, then cover and simmer until fork-tender. Once they're soft, transfer pot's contents to a blender and blend until smooth. OR, use the back of a fork and mash it together. Transfer into large chili pot.
Pour in beans and chopped cilantro. Stir, cover, and cook for an additional 10 minutes.
Serve with chopped fresh cilantro and a few squeezes of fresh lime juice.
