This is a great recipe when you’re on the Last 10 Pounds, Jumpstart or Rotation Diet, especially since we tend to think of chili as comfort food, this chili sans beans and meat fools our brains into thinking it’s eating something high calorie that is actually a Free Food. Scroll on down to the Family Chili adaptation for an easy way to adapt this recipe to work for your whole family without cooking twice.
Stir together in medium pot and simmer until vegetables are cooked through, about 30 minutes.
- 2 ~ 15 ounce cans diced tomatoes
- 2 medium onions, chopped
- 6 cloves garlic, minced or sliced
- 1/2 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/4 cup chili powder (if you won’t be adding the fresh tomatoes use 2 tablespoons)
- 1/2 cup pureed red bell pepper
- 1 teaspoon carob or cocoa powder
- dash of ground cinnamon
- 1/2 teaspoon each cumin and coriander
- Garnish with finely diced roasted red bell pepper using 1/4 to 1/2 cup for each bowl of chili.
Living Food Chili: if you’d like to get more raw foods into your diet, try this trick:
The night before you make this stew put 4 whole tomatoes in the freezer. The next morning move them to the fridge or kitchen counter so that they can thaw. Make sure to place them in a bowl to catch the juices that will be released as they thaw.
Working over a blender or food processor bowl to catch the juices use your hands to remove and discard the tomato skin and core. Puree and set aside. Stir into soup after removing from heat.
Black Bean Veggie Chili: stir in canned or leftover black bean soup at a ratio of 1 can black bean to 4 cans chili.
Family Chili: Set your portion of chili aside and add enough canned kidney or black beans or cooked ground beef to the remaining chili to satisfy the family.
