Sorry for the late post today. I was cooking all day and wanted to post a recipe of something cool. And I made chili!

I mistakenly bought dry pinto beans instead of canned ones so that added an extra 5 hours onto the hour and a half taken to actually prepare the chili. BUY CANNED PINTO BEANS.

This recipe is from my favorite nutrition book, check it out here. It’s a scientific breakdown of your body and the nutrients it needs and doesn’t get in the modern american diet. Anyway, here’s the recipe. It’s really simple and takes a tiny bit of prep time and some serious simmer time. But it’s SOOOO delicious and SOOOOO healthy.

Prepping dried pinto beans (if you don’t want to spend the time just buy canned ones):

^ Sort the beans to pick out any rocks or cracked beans, then rinse them.

 

^ Fill pot with water 3″ above the beans. Boil then cover and simmer for 1 hour. Drain them.

Fill pot with water 1″ above the beans. Boil then cover and simmer for 4 hours. Check every hour to make sure there is still water.

Drain and they’re finally ready!

Ingredients (serves 8-10 < but they’ll want more than one serving):

2 Tbsp coconut oil

1 cup chopped onion

1 cup chopped celery

4 cloves minced garlic

2 cups chopped green pepper

4 cups pinto, black, or kidney beans

4 tsp oregano

4 tsp chili powder

4 tsp ground cumin

2 tsp sea salt

2 8 ounce cans crushed tomatoes (get organic if you can!)

1.5 to 3 pounds of organic ground chicken or turkey or grass-fed ground beef

Instructions:

Heat oil in large pot and saute onions, celery, garlic, and peppers until onion is translucent, 3-4 minutes. Add meat, chili powder, and cumin, continue cooking, stirring frequently, for 5-6 minutes. Pour salt and tomatoes into pot. Cover and reduce heat to simmer for at least one hour. I finished cooking earlier than I expected so I just kept the simmer going and it got even more delicious.

^ nom nom nom.

If you try it, let me know how it goes!