Hi, Phil here, a friend of mine and a recent follower of Eat To Live is also an award winning Chili recipe cook. She offers you her own personal…
Healthy Veggie Bean Chili!!
Here is my recipe for Chili, Eat To Live Style or for any food plan that includes healthy eating.
The basic ingredients..
2 large cans of beans of your choice, or if time permits I will cook from dry
I large can of diced tomatoes
I small can of tomato paste
1/2 cup of salsa
1 large onion
2 ribs of celery
2 bell peppers
Mushrooms as many and the kind that you prefer
Spinach frozen or fresh
4 TBSP of chili powder or to taste
Lots of fresh ground pepper
Mrs. Dash (if you like her)
Herbs De Provence (tyme,basil,rosemary,tarragon,savory,marjoram,oregano, lavender,fennel)
I use 2 TBSP of the spice mix and then I taste later and sometimes add more..
3.5 – 4 ounces of Dark 70% Chocolate
My friend brought me back this herb blend from her trip to France and it’s lovely. You can see in the ingredient pic the little fancy container which grinds up the spice when you twist the top!!
I Like To Use A Wok Or Any Deep Dish Frying Pan
To develop the flavors more, I roast my chopped onion, celery and peppers in the oven at around 425.
A little touch of Caramelization adds a ton of flavor. When you are roasting veggies, make sure they are dry. If you try and roast wet veggies they will in effect, steam and that is not how you want them.
While the veggies are roasting, I cut up the mushrooms and saute them quickly in a little coconut oil or you could use Ghee(clarified butter).
When the mushrooms are browned I add the can of tomato paste and let it sizzle with the mushrooms for about 30 seconds and then add the can of diced tomatoes and the roasted veggies, be sure to scrape up any crispy bits from the roasting pan . I let the mixture simmer for a few minutes and then stir in the beans and spinach.
I know some garlic would be great, but I am not a fan lol. If you were to add garlic, saute it in the pan before you add the mushrooms.
I go with the flow and what I have on hand in preparing this dish. Fresh chopped spinach or frozen and sometimes I add multicolored peppers instead of just the red. I like the dish to look pretty and appealing to the eye.
This is not the typical chili I would make if I were serving my family. They don’t like changes and love my traditional, not too spicy recipe with my secret ingredient, chocolate. It smooths the chili and adds a dimension that you can’t quite figure out.. Opppps now I gave it away lol
So this deliciousness in the pan is all for me!! I like to top it with chives or spring onions from the garden and usually a squeeze of lemon. This recipe freezes well and I have at least 3 large yogurt containers to freeze and one in the fridge to enjoy for 3 meals. The taste is awesome and I know (ETL) the ingredients are loaded with micronutrients that are so very important to feed our body for optimum health and wellness.
Hi, it’s Phil again, I wanted to thank Dee for taking the time to write up this excellent recipe. I am going to be making this tonight. I’m of Italian descent so I have to add garlic.
I am also going to steal her idea of adding the Chocolate to the recipe, that will also assure my wife will want to eat it. I know there are Mexican chocolates that can be added to a Mole sauce, but my go to chocolate is Ghiradelli. I asked Dee and she suggests about 4 ounces of 70% unsweetened.
I have everything else in the house except for the Herbs De Provence. I’ll get that and the chocolate and I’m good to go for tonight.