Autumn Chili

I love making a pot of chili for last minute guests or to have as we watch sports. It’s a go to meal that almost everyone enjoys. This is a chili that is not your typical red chili as it combines the white and red, making it almost a pink chili.  It’s not a southwestern chili since I’m not a fan of our corn, but more of a fall chili since I’m using the persimmon.

1 diced red onion

2 diced jalapeños no seeds if you prefer not too hot

2 c cooked potatoes

1 T muun chi Fermented Roots

1 T each cumin and chili powder

2 c beans – one white and one red beans

1 c persimmon diced small like corn kernels

1 med jar muun chi gazpacho

1 small jar muun chi CoCoFir

Salt and pepper to taste

Lime and chopped cilantro and avocado to garnish

Combine the onion, pepper and fermented roots in a large pot. Add the seasonings along with the diced persimmons and then the gazpacho.  When fragrant and tender, just a few minutes, add the potatoes and beans and CoCoFir.  Serve with chopped cilantro and lime wedges and chopped avocado. This fall chili is such a delight for all ages served as a meal or as part of a buffet. Enjoy and thank your happy gut for giving you your health!