MEXICAN CHILI

This is alternative version of chili that can be served as a meal in itself or with another meal option.

Ingredients

• 1 Onions chopped
• 1 tablespoon Coconut Oil for frying
• 3 cloves Garlic minced
• 1 Chili Pepper (Fresh) minced
• 3 tablespoons Mexican spice mix
• 1 tablespoon cumin powder
• 1/2 cup tomatoes paste
• 3 tomatoes chopped
• 2 1/2 cups vegetable broth
• 1 red Bell peppers chopped
• 2 cups Black beans or kidney beans
• 2 cups Black beans or Kidney Beans
• 1/2 cup Corn
• pink salt to taste
• handful Cilantro leaves, chopped

Soften the onion in coconut oil. Add garlic, chili, mexican spice, cumin powder and tomato paste and sauté for a short moment. Add the chopped tomatoes, broth, bell peppers*, beans and corn and bring to boil. Add salt and pepper to taste. Sprinkle with cilantro. Serve with brown rice or quinoa and sliced avocado. 

A LITTLE TIP

*Add any other vegetables that you like. For example, broccoli, spinach, zucchini, mushrooms, celery, and carrot.

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