See how easy it is to prepare delicious and organic bean chili that is packed with nutrition.
2 – 4 tbsp avocado oil
3 organic carrots, sliced thin
1 1/2 cups chopped organic onion
1 1/2 tbsp organic garlic, finely chopped
2 tbsp oregano
2 tsp cumin
2 tsp chili powder (use less if you’re serving children or adults that like milder food)
1/4 tsp cayenne powder (use less if you’re serving children or adults that like milder food)
6 cups of cooked organic beans (navy, black, pinto, kidney or mixed)
26 oz. can chopped organic tomatoes
1 package of Quorn chik’n tenders (optional)
2 cups finely chopped organic kale
Salt to taste
Cook onion in oil until transparent, about 4 minutes.
Add garlic and herbs and let combine with onion for about a minutes.
Next add chopped carrots and combine.
Now add to the pot 6 cups of beans with liquid (do not drain beans).
Stir in chopped tomatoes and juice.
Adjust saltiness to taste.
Lastly add the chopped kale and quorn if you’re using it.
Cook together on medium heat covered for 20-25 minutes, until everything is warmed through and cooked.Adjust seasoning.
Serve over organic cooked brown rice if desired.
Dr Vikki Petersen
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