Since there is no fresh snow in Tahoe, DIAKADI owner Billy Polson spent last weekend tweaking his favorite chili recipe. Billy recommends packing in as many veggies as you can in order to make a nutrient packed dish after a workout. It is also great to have a bowl at the end of a long day on the mountain. When choosing the ingredients, look for seasonal, local and organic as your best choice to keep your toxin intake low and your foods as nutrient dense as possible. Ingredients
- 2 tablespoons coconut oil
- 1 1/2 cups chopped yellow onions
- 1 1/2 cup chopped sweet bell peppers
- 2 tablespoons minced garlic
- 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
- 2 cups fresh corn kernels (about 3 ears)
- 2-4 tablespoons chili powder (to taste)
- 1 tablespooon ground cumin
- 1 tablespoon sea salt
- 1 teaspoon cayenne
- 4 large tomatoes, peeled, seeded and chopped
- 3 cups cooked variable beans (black, pinto, kidney) rinsed and drained
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable stock
- 1/4 cup chopped fresh cilantro leaves
- Cooked brown rice, accompaniment
- Diced avocado, garnish
- 2.5-3lbs grassfed ground beef
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add in the ground beef and brown with onions, etc. Add the corn, chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice. Top each serving with a spoonful of avocado.