Slow-Cooked Chili
Chili, whether vegan or con carne, is one of my favourite dishes.
It’s a perfect pairing to any cold day and it's so easy to put together.
Chili is one of those dishes you can’t really mess up…and it gets better the longer it cooks.
The base of most good chili recipes is tomatoes.
If you choose to get tomatoes in a can, I suggest organic whole tomatoes; you’ll need two cans for this recipe.
If you’re the type who likes to make everything from scratch, first, let me first applaud you.* YAY! Second, you’ll need 12-16 medium-sized beauties.
*For any type of tomato-based sauce, steaming/roasting your tomatoes is by far the most delicious way to enjoy tomatoes…and makes it easier to get the skin off.
This recipe can be rushed; less than 45 minutes to prepare from start to finish; however, I’ve found the longer you leave a chili to simmer, the better it tastes.
Come back and check on it periodically (taste test?).
Come back and check on it periodically (taste test?).
We rarely seem to have leftovers anymore, but if you do, chili stores well in the freezer.
Without further ado...
Slow-Cooked Chili
This recipe can also be halved
12-16 tomatoes + inch of water – steamed in the slow cooker/oven until skin breaks and are easy to peel. Alternatively, 2 cans organic whole tomatoes.
Once peeled, blend tomatoes with 1-2 bulbs of garlic and 3/4 thumb-sized piece of ginger root.
Once peeled, blend tomatoes with 1-2 bulbs of garlic and 3/4 thumb-sized piece of ginger root.
Pour tomato purée into an empty slow cooker.
Add:
2 lbs grass-fed beef, or pasture-raised poultry, lamb, venison - option to cook this separately and add near the end (beans and/or lentils are a great meat alternative; 30 oz or 2 cans cooked pulses)
2 medium sweet potatoes, cubed
1 lb carrots, diced
1 lb carrots, diced
1 whole celery stalk, chopped (or 1/2 celeriac root, grated)
2 bell peppers, diced
1/2 small-medium red cabbage, chopped or ribbons
1/2 bunch kale or spinach, chopped
2-3 oz or 1/2 can tomato paste (optional)
Essential Additions:
cumin, chili powder/flakes, sea/rock salt and fresh cracked pepper.
cumin, chili powder/flakes, sea/rock salt and fresh cracked pepper.
Other items to consider:
Fresh or dried herbs add amazing flavour; some of my favourites with tomato: cilantro, basil, oregano
Turmeric root – loaded with anti-inflammatories plus it's bursting with flavour
Sea vegetables – add much-needed minerals
Organ meats – ground into a chili is a great way to hide these nutrient-dense gems
Bone broth – can be used to flavour many dishes
Meg's Method
Bring the contents of the slow cooker up to a gentle simmer, set to low and walk away for a few hours. Or you could do this before bed and wake up to a beautiful chili for breakfast, or for dinner after work/school.
Author
Megan Elizabeth
H.BSc, R.H.N.
Before Megan pursued a career in Natural Nutrition & Functional Fitness, she studied molecular biology, biochemistry and pharmaceutical chemistry at the University of Guelph. She had the privilege to work for major pharmaceutical & biotech companies on projects involving calibration, DNA preparation, and creating standard operating procedures. Now, she trusts cows over chemists & uses her kitchen as her laboratory where she teaches families how to get back to the basics of eating well & feeling great.
"Why count calories when you can make calories count."
Meg’s Sweet Treats Recipe Guide is loaded with nutritious & delicious desserts that are easy to make & fun to eat.
