- Category: Dinner, Gluten Free, Lunch, Vegetarian
Ingredients
- 1 tablespoon organic extra virgin olive oil
- 3 cloves organic garlic, minced
- 2 organic carrots, chopped
- 1 organic sweet onion, chopped
- 2 organic celery stalks, chopped
- 1 tablespoon organic cumin
- 3 tablespoons organic chili powder
- pinch organic sea salt
- pinch organic cayenne
- 16 ounces of: organic black beans, organic white cannellini beans, organic red kidney beans (rinsed)
- 4 diced organic tomatoes
- 1 can organic tomato paste
- 1 cup filtered water
- 2 teaspoons organic oregano
- 1 tablespoon unsweetened organic cocoa powder
- 2 tablespoons organic CHIA SEEDS (it thickens up the sauce)
- Kale Pesto
- 1 and ½ cups packed organic basil, washed and dried
- 1 and ½ cups packed organic baby kale ,washed and dried
- ½ cup organic walnuts, lightly toasted
- 4 large cloves organic garlic
- ¼ tsp organic sea salt
- ½ cup organic extra-virgin olive oil
Instructions
- Organic Chili
- In a large pot, add the EVOO and heat over medium.
- Add garlic, celery, onion, carrot and sauté until everything is soft, approximately 5 minutes.
- Add the rest of the ingredients, cover, and cook for about 30-40 minutes on low to medium heat.
- Kale Pesto
- In the bowl of a food processor, combine the basil, kale, walnuts, garlic and sea salt.
- Pulse to combine.
- Add the olive oil and process until smooth, or desired consistency.
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