Select an assortment of root vegetables and beans. Use what you find at your local farmers market and what you have on hand in your pantry.
1) In Dutch oven or non-aluminum pot, begin with the following on low to medium heat:
2 Tablespoons olive oil
1 onion, diced
5 plus cloves garlic, minced
3” – 5” piece dulse or kombu sea vegetable
2) Choose 1 – 2 legumes, dried and add to pot:
Black lentils, small – ¼ cup
Green lentils, small – ¼ cup
3) Add tomato sauce or puree, 28 oz. can or 1 Qt. sauce.
4) Choose a variety of root vegetables, 3 – 5 of your choice and chop or dice closely in size and add to pot:
1 – 4 carrots
1 Sweet potato
1 small butternut squash, or about 5” of the seedless neck
5) Choose beans, cooked or canned, 1 – 3 your choice:
Pinto, Garbanzo, Kidney, or Black beans, 1 cup or 1 can of your choice
6) Add spices:
3 Tablespoons Smokey Paprika
3 Tablespoons Cumin
1 Tablespoon Turmeric
¼ teaspoon Cayenne
Let simmer on low about about 60 minutes until all vegetables are tender. Add water or additional sauce if needed.
Add sea salt to taste. Add sea salt at end of cooking. If added in the beginning, beans will not soften and may be more difficult to digest.
This is a perfect winter chili to warm you. Local root vegetables are often readily available from your farmer and at your neighborhood farm stand and farmers market. Be confident that this flavorful and satisfying chili will be enjoyed by event the biggest of meat eaters.
Top with fresh cilantro or local farm fresh yogurt.
Serve with a dark leafy green salad or cooked green vegetable like broccoli, broccolini or collards.