Tomato Burst Chili

Chili is one of those familial, savory, and community-inspired dishes relished by many.  Several people may not be aware of the potential health benefits associated with chili; ingredients such as tomatoes, onions, carrots, celery, bell peppers, mushrooms, and beans are all full of nutrients.  For example tomatoes are reputed to be excellent sources of lycopene - a carotenoid and antioxidant associated with reducing the incidence of certain forms of cancer, heart disease, and macular degeneration.  Carrots are also rich in carotenoids such as beta carotene (the precursor to vitamin A, which is important for the immune system, cellular growth and differentiation, and vision).  Many types of mushrooms are thought to be incredibly healthy for humans too as they are associated with anti-carcinogenic activity.

While there are probably just as many chili recipes as chili-eaters in the world, it doesn't hurt to share another savory, delicious, healthy version of chili that's sustaining and energizing hot or cold.  Given all the potential health benefits associated with chili we delight in the idea you may enjoy such an enriching treat!

Tomato Burst Chili
1 large white or sweet onion, diced
3-5 medium carrots (or 1/2 lb. peeled, washed baby carrots), chopped into small bite-size chunks
3 large celery stalks, cut into small pieces
1 bell pepper (color of your choice), cut into small pieces
5-10 crimini mushrooms, sliced into thin strips
1-2 15 oz. cans black beans, kidney beans, white beans, or other bean of choice, drained and rinsed
1 28 oz. can diced or crushed tomatoes
1-2 T red chili powder (any variety)
1 tsp cumin
salt & black pepper to taste

*We recommend use of organic ingredients where possible.

Cut up the onion and carrots, fry them in the bottom of a tall soup pan over medium heat (or steam with water if you like).  While the onion and carrots soften, chop up the celery, bell pepper, and mushrooms adding each ingredient to the pan as you finish chopping it.  (Ensure you stir the vegetables occasionally; they shouldn't stick to the bottom of the pan.)  Add spices and cook all the veggies until they appear thoroughly softened to your liking.  Then add the canned beans and tomatoes and continue to heat the mixture until the entire stew comes to a boil.  Reduce heat to a simmer setting and cook for 1 hour.  Enjoy!

**The great thing about chili is that it's delicious hot or cold so don't be shy about enjoying it as a cold snack the following day.

***Feel free to fry (or steam) 1 lb. ground meat of your choice with the veggies.