1 carnival squash or butternut squash (or pick your favourite)
2-4 tablespoons coconut oil
1 large onion, diced
1 garlic clove, minced
4 carrots, sliced
4 stalks celery, sliced
2 zucchinis, quartered, sliced
2 green peppers, diced
1 can whole corn kernels, optional
2 teaspoons chili powder
½ teaspoon cinnamon
1 teaspoon cumin
½ teaspoon oregano, dried
½ teaspoon chipotle powder (if you want a smoky spice added to your chili)
½ tablespoon raw cacao powder
2 large cans organic fire-roasted diced tomatoes
2 tomatoes, fresh, diced
2 small cans organic tomato paste
1 can organic pinto beans, rinsed, drained (or make DIY dried beans from scratch)
1 can organic lentil beans, rinsed, drained (or make DIY dried beans from scratch)
2 cans organic black beans, rinsed, drained (or make DIY dried beans from scratch)
2 cans organic chickpeas, rinsed, drained (or make DIY dried beans from scratch)
¼ cup grated dark chocolate (80% or higher cocoa content)
½ tablespoon ground flaxseed
½ - 1 cup filtered water, to taste
1-2 teaspoon Himalayan sea salt, to taste
2 teaspoons freshly ground black pepper, to taste
1 lemon, juice
½ cup fresh cilantro, coarsely chopped (add more if you like cilantro)
A splash of love
1
Preheat oven to 425 F/220 C degrees. Slice squash into quarters, scoop out seeds. Bake until golden, 20 to 25 minutes 20 Minutes . Peel and cube squash. In a skillet heat oil to medium heat. Add the onion and garlic, sauté for 2-3 minutes 2 Minutes until soft. Then add carrots, celery, zucchini and saute until tender. Next add peppers, corn and saute until tender.
2
Add spices and raw cacao powder, dry roasting slightly until aromatic!
3
Add squash, mix well. Add both types of tomatoes and tomato paste, blend thoroughly. Next add beans and stir gently until well mixed. Add chocolate and stir until melted. Allow all flavours to meld, simmer for 30-40 minutes 30 Minutes until well-incorporated. Add flaxseed and water (if the chili is too thick for your taste, add more water).
4
Heat through, season with salt and pepper to taste, drizzle with lemon juice and stir in cilantro until just wilted. Serve and enjoy, your heart will ♥ you!
{GF/DF/V}
Ingredients
1 carnival squash or butternut squash (or pick your favourite)
2-4 tablespoons coconut oil
1 large onion, diced
1 garlic clove, minced
4 carrots, sliced
4 stalks celery, sliced
2 zucchinis, quartered, sliced
2 green peppers, diced
1 can whole corn kernels, optional
2 teaspoons chili powder
½ teaspoon cinnamon
1 teaspoon cumin
½ teaspoon oregano, dried
½ teaspoon chipotle powder (if you want a smoky spice added to your chili)
½ tablespoon raw cacao powder
2 large cans organic fire-roasted diced tomatoes
2 tomatoes, fresh, diced
2 small cans organic tomato paste
1 can organic pinto beans, rinsed, drained (or make DIY dried beans from scratch)
1 can organic lentil beans, rinsed, drained (or make DIY dried beans from scratch)
2 cans organic black beans, rinsed, drained (or make DIY dried beans from scratch)
2 cans organic chickpeas, rinsed, drained (or make DIY dried beans from scratch)
¼ cup grated dark chocolate (80% or higher cocoa content)
½ tablespoon ground flaxseed
½ - 1 cup filtered water, to taste
1-2 teaspoon Himalayan sea salt, to taste
2 teaspoons freshly ground black pepper, to taste
1 lemon, juice
½ cup fresh cilantro, coarsely chopped (add more if you like cilantro)
A splash of love
Directions
1
Preheat oven to 425 F/220 C degrees. Slice squash into quarters, scoop out seeds. Bake until golden, 20 to 25 minutes 20 Minutes . Peel and cube squash. In a skillet heat oil to medium heat. Add the onion and garlic, sauté for 2-3 minutes 2 Minutes until soft. Then add carrots, celery, zucchini and saute until tender. Next add peppers, corn and saute until tender.
2
Add spices and raw cacao powder, dry roasting slightly until aromatic!
3
Add squash, mix well. Add both types of tomatoes and tomato paste, blend thoroughly. Next add beans and stir gently until well mixed. Add chocolate and stir until melted. Allow all flavours to meld, simmer for 30-40 minutes 30 Minutes until well-incorporated. Add flaxseed and water (if the chili is too thick for your taste, add more water).
4
Heat through, season with salt and pepper to taste, drizzle with lemon juice and stir in cilantro until just wilted. Serve and enjoy, your heart will ♥ you!
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESS