Yeah, I know this recipe is going to be controversial, but it’s true, you can make chili without the meat. This vegetarian version is RxStar Detox-friendly, packed with protein and hearty enough to serve to the Super Bowl crowd. If the idea of meatless chili simply doesn’t compute or you fear your tailgating partiers will revolt, you can add organic turkey or chicken.
My secret ingredient? Dark chocolate, which is healthier than milk chocolate, and adds depth and flavor. Espresso makes another nice substitute. The spices are simply where I like to start. The more you toss in, the more antioxidants you’ll get. Other options include garlic, cilantro, turmeric, fenugreek, or garam masala.
3 tablespoons coconut or olive oil
3 tablespoons chili powder
2 tablespoons freshly ground cumin
2 tablespoons smoked paprika
1 onion, rough chopped
5 garlic cloves, chopped
2 bell peppers, stemmed, seeded, and chopped
1 jalapeño pepper, seeded and halved
3 15-ounce cans beans (like black, white, kidney, cannellini)
48 ounces crushed tomatoes (1 32-ounce can + 1 15-ounce can)
4 tablespoons balsamic vinegar
Cayenne, chili flakes, or hot sauce to taste
Sea salt to taste
½ cup chopped cilantro
Plain organic yogurt
- In a large pot, heat the oil. Add the chili powder, cumin, and smoked paprika. Cook about 1 minute, until fragrant.
- Add the onion and garlic. Cook until onion is soft, about 5 minutes.
- Add the bell peppers, jalapeño, beans, tomatoes, and balsamic vinegar. Season with the cayenne and sea salt to taste. Bring the chili to a simmer and cook 30 minutes over medium-low heat.
- Garnish with the cilantro and a dollop of yogurt.