Sarah’s Chili

Thriving Family Health Chili
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This recipe is a favorite in our home, because it is delicious, nutritious, and everyone eats it (without complaint). Why do I call this Super Immunity Chili? Because it is bursting with immune boosting foods: Butternut Squash and Kale contain immune system supporting vitamins A, C, and E. Shiitake Mushrooms are rich in a variety of vitamins and minerals and antioxidants that have long been known to boost immunity. Onions and garlic have antibacterial, antiviral, and antifungul properties. Turmeric has immune boosting, antibiotic, and anti-inflammatory properties.
Ingredients
  • Drizzle of olive oil
  • 1 lb grass fed beef
  • 1 onion, diced
  • 3-6 cloves garlic, chopped
  • ½ to 1 butternut squash, cubed
  • 2 parsnips, diced
  • ½ lb. shiitake mushrooms, chopped
  • 3 cups cooked kidney beans (2 cans if using canned. Look for Eden brand with BPA free cans)
  • 1.5 cups cooked pinto beans (or 1 can)
  • 1.5 cups cooked aduki beans (or 1 can)
  • 1, 28 ounce can organic diced tomatoes
  • 2 cups chicken stock
  • 3-5 tablespoons chili powder
  • 1-2 tablespoons ground cumin
  • 1 tablespoon ground turmeric
  • 1 teaspoon black pepper
  • salt to taste
  • ½ to 1 bunch kale, chopped
Instructions
  1. Rinse your beans and set aside.
  2. Drizzle olive oil in the bottom of a large pot and brown the meat.
  3. Remove the meat from the pot.
  4. Add more olive oil and saute the vegetables, except the kale.
  5. To the sauteed veggies add the cooked meat, beans, tomatoes, and spices. Simmer on low for about 20-30 min, or when veggies have softened and the flavors have come together.
  6. Toss in kale for the last 10 minutes of cooking.
  7. Alternatively, you can brown the ground beef in a pan and then toss all ingredients into a crock pot and simmer on low 8-10 hours, again saving the kale for the end of the cooking time.
  8. Add additional tomatoes, chicken stock, or water as the chili cooks if it appears dry.
Notes
Alternatively, you can brown the ground beef in a pan and then toss all ingredients into a crock pot and simmer on low 8-10 hours, again saving the kale for the end of the cooking time. Add additional tomatoes, chicken stock, or water as the chili cooks if it appears dry.

If you take the time to chop, cube, and dice all of the veggies for this recipe, your chili will be gourmet magazine cover ready. It is so beautiful. But, if you are like me and always short on time, I recommend using a chopper. I chop all of the veggies including the kale in my Cuisinart mini chopper. Not only does this decrease prep time, the veggies cook faster and they are hidden from your family! My kids don't mind knowing that there is squash and mushrooms in their chili as long as they don't really have to see them. The smaller they are chopped... the less they see.

An extra cheat... My grocery store sells the Butternut Squash and Shiitake Mushrooms already chopped!

If you have a picky eater use a food mill or other food processor to turn the chili into a dip and serve with organic corn chips or spread over toast.

This recipe is SO flexible. Use it to clean out your frig. If you have carrots, throw them in. Leftover green beans or sweet potato. Go for it! Normally, I use parsnips but this week the store did not have any so I used Rutabaga. Turnips would also taste great. Use whatever beans are in your pantry. It all works. And, skip the ground beef for a wonderful meatless recipe.
 

Lauren ThomsomSarah’s Chili

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