MAKES 10–12 SERVINGS
AGELESS ANTIOXIDANTS
BRAIN BOOSTER
LONGEVITY LOVER
PROTEIN DREAM
STRONG BONES
VISION MISSION
This chili is a delicious way to eat a variety of beans at once, which is good news because eating beans every day is one of the keys to achieving optimal health and longevity. They’re high in protein, fiber, iron, and other vital nutrients and can help prevent the risk of heart disease—our number-one cause of death. This recipe calls for pinto, kidney, and black beans, but any of your favorites will do. The chili tastes even better the next day, once the seasonings have had a chance to meld.
2 tablespoons olive oil
2 red onions, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 teaspoon cumin
1 medium red bell pepper, seeds removed, diced ¼ inch thick
2 medium carrots, diced ¼ inch thick
1 stalk celery, diced ¼ inch thick
1 teaspoon basil
1 teaspoon oregano
1 teaspoon cayenne pepper
2 tablespoons chili flakes
1 (15-ounce) can no-sodium diced tomatoes
4 cups low-sodium vegetable broth or water
1½ cups precooked pinto beans or 1 (15-ounce) can or carton
1½ cups precooked kidney beans or 1 (15-ounce) can or carton
1½ cups precooked black beans or 1 (15-ounce) can or carton
1 teaspoon sea salt
Black pepper, to taste
1 tablespoon low-sodium tamari
1 teaspoon barley miso
In a large skillet, heat the oil over medium heat. Stir in the onions, garlic, chili powder, and cumin and sauté 3 to 5 minutes, stirring constantly. Add bell peppers, carrots, celery, basil, oregano, cayenne pepper, and chili pepper flakes and sauté for 3 more minutes, stirring occasionally. Stir in tomatoes and cook for 3 more minutes.
In a large pot, add the vegetable stock and the beans and bring to a boil. Turn heat to low. Stir the vegetable mixture into the pot of beans. Add salt, pepper, tamari, and miso. Taste and adjust seasonings, as desired. Simmer for 15 minutes. While the chili is simmering, scoop out 2 cups of the chili, place them in a food processor, and blend until smooth, about 1 minute. Place the blended chili back in the pot, stir, and continue simmering. Serve hot with Southern-Style Cornbread (here). This chili freezes well for batch cooking.