I think we can all agree that few things are as wonderful in life as when a friend sends you a recipe. The only thing that is better is when they bring you the food, but alas when your homegirl is 1700 miles away, that's not going to happen...or is it? Remain forever hopeful that friends and food will randomly show up in your life.
Featuring recipes from around the world this month to celebrate both National Nutrition Month and the 1 year anniversary of NutritionSheila.com. Dr Stacy Davis of Peak Oriental Medicine in Cheyenne, Wyoming text me this recipe last month. I'd like to blame tiny phone screens for the blunders I made that actually took the recipe to a delicious new level, but no one adds mushrooms by mistake. They're a very delicious on purpose decision.
This recipe is loaded with nutrition and shocking good flavor. Brimming with protein, skin nourishing nutrients, iron, magnesium and more! The turmeric not only gives the chili an exciting color and flavor, it also helps reduce inflammation.
Stacy best summed up this dish when she said, "this ain't your mama's chili."
1 Lb. Unsalted, Dry Roasted Peanuts, Divided
1½ TBS Healthy Cooking Oil (Olive Oil, Grape Seed Oil, Etc.)
2 Medium Onions, Chopped
4 Cloves Garlic, Minced
3 Celery Stalks, Chopped
4 Carrots, Chopped
2 Jalapeño Peppers, Seeded/Chopped
OR Small Can of Green Chili for Less Heat
1 Bell Pepper
1 Cup Mushrooms
35 Oz. Can No Salt Added, Chopped Tomatoes, Undrained*
4 Cup Vegetable Broth
1 TBS Cayenne Pepper, Ground
1 TBS Turmeric, Ground
1 TBS Basil, Ground
1 TBS Oregano, Ground
1 TB Cumin, Ground
½ Tsp. Black Pepper, Ground
* If you can find a jarred version of tomatoes that’s even better. Due to the acidity of tomatoes, the cans they come in are still lined with BPA plastic until someone invents a better situation. Glass seems like a great solution and that’s why you’re seeing more and more on the market in glass.
While we're making notes on ingredients, I would recommend organic for all ingredients here, especially the celery and bell pepper. Additionally, check the vegetable broth for toxic food additives such as, but not limited to, caramel coloring. If you have a gluten sensitivity triple check that label! Caramel coloring contains gluten (on top of it's other issues) and often broths contain either straight up wheat or maltodextrin - which unless noted otherwise, is made from wheat. Final note on broth, check the sodium levels. Fret not, healthy options are out there.
Oh snap! When you weren't looking you made and enjoyed a delicious vegan dish without labeling as such and nothing wacky or bad happened! Whoa!
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