kidney beans

Trista's Favorite Chili

Trista's Favorite Chili- Gluten Free & Dairy Free

Last Sunday was a comfort food kind of day. It was a day to put some chili on the stove and let it simmer for a couple of hours. This is that kind of chili. It is well worth the wait, and very little work once you get everything in the pot. There is something very soothing about stirring a chili pot every 15 to 20 minutes. You can think about how delicious it is going to taste, almost meditating as you stir. It can put you into a very zen-like state. 

I love how the flavors meld together and how everything tastes. My son doesn't like overly spicy food just yet (he is 7 years old) so I make my chili fairly mild for our family. You can adjust the seasonings to make the chili spicier if you like. 

I love to serve this chili over brown rice, garnished with some corn chips and served with some roasted vegetables. 

Some other toppings might include: diced raw onions, diced fresh tomatoes, roasted corn kernels, diced chili peppers, shredded lettuce & more! 

Have fun and be creative with the sides and toppings! This chili would also be delicious served with polenta! Yum! 

I hope that you enjoy this recipe & the warmth and comfort it provides. 

Trista's Favorite Chili

Makes about 12+ servings

2 pounds grass fed organic beef

1 29-ounce can tomato sauce

1 29-ounce can kidney beans, drained and rinsed

1 29-ounce can pinto beans, drained and rinsed

1 6-ounce can tomato paste

1 4-ounce can mild green chilies

1 cup diced onions (or one whole onion, diced)

4 stalks celery, diced

4 medium fresh tomatoes, diced

3 cloves garlic, pressed

1 teaspoon onion salt

1 teaspoon sea salt

1 teaspoon cumin

1-2 tablespoons chili powder

1 1/2 teaspoons fresh ground black pepper

1 cup water

1. Brown the ground beef in a large pot over medium heat. 

2. Drain off any excess fat, but the beef will likely be quite lean. 

3. Add all of the remaining ingredients. 

4. Cook over medium-high heat until the chili simmers. Turn the heat down to a low simmer. 

5. Cook for 2-3 hours, stirring every 15-20 minutes. 

6. Take off the stove and let the chili  rest for about 15 minutes before serving. 

Enjoy and share with a friend that loves chili!! 

 



Pumpkin Seed and Chili Hummus

pumpkin seed and chili hummus

This is another recipe that came to me bit by bit in little daydreams. First, I thought it would be interesting to create a hummus that is made from kidney beans. Then, I wondered what would happen if I added a seed butter to the mixture, and then the flavors of chili such as cumin and chili powder. 

Bit by bit, flavor by flavor, the idea was born. 

Then, it took some adjustments with seasonings, blending in different amounts until I was really happy with the smooth texture and the lovely flavor of this hummus! I love how it is  spicy, but not overly so, and it contains a hint of smoked chilies as well. It does increase the spiciness of the hummus if it sits in the fridge for a few hours. I took it out a bit later on and it had a kick to it, but not too spicy! I love it! Such great flavors!! 

I can imagine this hummus would be lovely to serve alongside an amazing display of vegetable sticks, grape tomatoes, radishes and more at a party and would make a great, healthy appetizer or anytime snack. 

I invite you to this party of flavor, I hope that you will join in! 

Pumpkin Seed and Chili Hummus: 

1/2 cup pumpkin seeds

2 tablespoons olive oil

1 1/2-2 teaspoons kosher salt (add salt to taste) 

3 teaspoons red pepper flakes (Note: You may add less if you want your hummus to be milder) 

1 can organic kidney beans, rinsed

2 1/2 teaspoons chili powder

1 four-ounce can mild green chilies

1 teaspoon cumin

2 cloves garlic

1 teaspoon garlic powder

 

1. In the bowl of a food processor place the pumpkin seeds, olive oil and kosher salt. Process until the pumpkin seeds become a smooth paste. 

2. Then, add all of the other ingredients and process until smooth. 

3. Scoop the hummus into a serving bowl, top with olive oil and sprinkle with more pumpkin seeds. 

Enjoy and snack on! 

This hummus is great served with gluten free crackers, corn chips or veggie sticks!