With winter upon us, and the cold wind knocking at our doors, it is safe to say that “soup season” is upon us. While “soup” is unique in that there is so many varieties, ranging from chicken noodle and tomato, to gumbo and chowders, no “soup” is as hearty and fulfilling as chili. Made properly, chili can be a highly nutritious, and relatively affordable meal.
The average chili contains: Beans (which while slightly inflammatory, contain a large amount of fiber that is both Gastro- and Heart Healthy), Ground Beef (which if organic and grass-fed, contains a significant amount of anti-inflammatory Omega-3’s, and CLA fatty acids, that significantly help to reduce the risk of chronic disease, including heart disease, cancer, and Alzheimer’s), Tomatoes (which help to combat prostate cancer with Lycopene), and perhaps the most important aspect of chili, the seasonings (cumin, garlic powder, onion powder, red pepper flakes, and chili powder).
While it is easier to simply go to the local grocery store and buy a packet of pre-made chili seasoning, making your own mix can not only save you a few pennies, but can also spare you the “natural flavors,” additives (like hydrolyzed yeast – think MSG), anti-caking agents (like silicon dioxide), trans fats (partially hydrogenated soybean oil) and preservatives (like citric acid). The recipe below works well for both chili and tacos, and can be adjusted to satisfy each individuals personal taste preference.
- 1/4 C. Garlic Powder (anti-inflammatory)
- 1/4 C. Onion Powder
- 1/4 C. Chili Powder (contains anti-inflammatory capsaicin)
- 1/4 C. Ground Cumin (helps improve hypoglycemia and digestion of fats)
- 1 T. Crushed Red Pepper (also contains capsaicin, which can boost metabolism)
Combine all ingredients and mix thoroughly in an airtight container.
Add as much seasoning to chili base as you see fit.