Chocolate Chili

via meljoulwan.com

INGREDIENTS:

• 2 tablespoons coconut oil
• 2 medium onions, diced (about 2 cups)
• 4 cloves garlic, minced (about 4 teaspoons)
• 2 pounds ground beef
• 1 teaspoon dried oregano leaves
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 1/2 tablespoons unsweetened cocoa
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 can (6 ounces) tomato paste
• 1 can (14.5 ounces) fire-roasted, chopped tomatoes
• 2 cups chicken or beef broth
• 1 cup water

DIRECTIONS:

1

Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2

In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3

Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

Quinoa Chili

via Feed Your Family

Another Team M favorite. Cinnamon, cinnamon--don't forget the cinnamon!

INGREDIENTS

2 cans kidney beans, rinsed & drained (or whatever beans you like) (I use 1 can kidney, 1 can black)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 teaspoon salt
1 green pepper, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
2/3 cup quinoa, rinsed in warm water &
cup frozen corn
1 can tomato sauce, low salt (about 2 cups)
1 cup water

DIRECTIONS

Heat oil in skillet over medium heat. Add onions, and sauté until tender. Add salt, garlic, pepper and spices; sauté for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add beans to the pot and simmer another 15 minutes. Serve with grated cheese, sour cream, sliced avocadoes or whatever else you like to put on chili. Makes 6-8 (1 Cup) Servings.