The fall season is finally here! Well, at least the temperature's for fall weather are (thanks for that second wind, summer).
It's the perfect time for some chili recipes to be exchanged and here is one that packs a nutrient-dense punch and is very hearty and delicious! It comes from a great T-Nation article that gives some tips on how to improve your health (source below).
Nutrient-Dense Chili Recipe
3 pounds grass-fed ground beef or turkey
1-2 medium onions, chopped
2 red peppers, chopped
5 carrots, chopped
2 cups spinach
2 cloves garlic, minced
28 ounces Italian peeled tomatoes with juice
46 ounces Spicy Hot V8 Juice
16 ounces red kidney beans, drained
16 ounces white northern beans, drained
2 tsp iodized salt (to protect you from all-too-common iodine deficiencies)
2 tsp oregano
5 tsp. chili powder
three-fourth tsp red pepper flakes
1 cup raw cashews, ground until almost butter
Optional: one-fourth pound grass-fed liver, ground to itty-bitty bits (this small of an amount won't affect the taste)
Brown burger (and liver, if so desired) in large soup kettle and remove when cooked.
Brown onions, red peppers, carrots, and garlic in olive oil in the same kettle.
Add tomatoes, V8 juice, beans, all the spices, and the ground cashews and stir.
Cover and simmer for at least two hours, stirring occasionally. Add spinach about 10 minutes before eating.