New Mexico Chili
by Cynthia Love, RNCP

Ingredients:

  • 2 large carrots, grated
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1/2 medium red onion, chopped
  • 1/2 medium green pepper, seeded and chopped
  • 1/2 medium red pepper, seeded and chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon Celtic sea salt
  • 2 cloves garlic, chopped
  • 6 oz of tempeh, crumbled
  • 1/2 cup water
  • 1 1/4 cups canned, organic crushed tomatoes
  • 1 cup organic canned red kidney beans, drained and rinsed
  • 1/2 cup organic canned pinto beans, drained and rinsed
  • 2 oz of soy cheese
  • 4 tablespoons roasted hemp seeds
  • 2 tablespoons roasted pine nuts
  • 2 cups cilantro, washed and chopped
  • 1 cup broccoli pieces, chopped small

Directions:

In a large non-stick sauté pan with cover, sauté the broccoli, onions, peppers and garlic in water for 5 minutes. Add chili powder, cumin, salt, crushed tomatoes, fresh tomatoes, tempeh, red kidney beans and pinto beans. Cook another two minutes. Add olive oil, cover and simmer for two minutes to blend flavours. Remove from heat; add 2 tablespoons whey protein isolate powder. Serve in a bowl and sprinkle with cilantro, hemp seeds, pine nuts, grated carrots and soy cheese

Variation:

You can use low-fat Monterey cheese instead of soy cheese and lean organic ground beef instead of tempeh. Organic, sprouted whole wheat 10 inch tortillas can be eaten with this chili.

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