Zesty Cleanse Chili
Ingredients
The chili:
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4 tablespoons olive oil
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2 celery stalks, chopped
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2 carrots, halved lengthwise & sliced
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1 large red/yellow sweet pepper, chopped
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1 onion, chopped
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3 cloves garlic, minced
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2-5 teaspoons chili powder (depending on how spicy you like it)
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1 teaspoon ground cumin
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1 teaspoon dried coriander
2 teaspoons dried oregano -
cayenne pepper or red pepper flakes (optional, if you like it hot)
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3 cups cooked beans (kidney, cannelloni, black, etc. – mix it up!)
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3-4 cups water
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1 large can crushed organic tomatoes in their own juice (no other additives)
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1⁄2 cup (one small can) organic tomato paste (no other additives)
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1⁄2 – 1 teaspoon sea salt (to taste – use much less if beans and tomatoes are already salted)
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Chopped fresh cilantro
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Chopped green onion
Yields: 6 Servings
Directions
- In a large saucepan, heat oil.
- Add onion and garlic and sauté ~5 minutes until the onion starts to brown.
- Put in soup pot.
- Add carrots, celery, and pepper and sauté 5 minutes.
- Add all spices and mix well.
- Sauté for 1 minute more (add water if needed to keep from burning).
- Add the rest of the ingredients except final two and stir very well to combine. Cover loosely and simmer for 30 minutes, stirring occasionally. Check for taste after 15 minutes and adjust the seasonings. Remove 2 cups hot soup and puree well in a blender. Return to the soup and simmer for 10 minutes more.
- Serve topped with chopped fresh cilantro and green onions.
Credit: Tracy Harrison from Eat on Purpose and SAFM
- To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
- I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
- More great resources for making your own bone broths:
- Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/
