White Bean Chili

 I created this recipe years ago when one of my children’s friends couldn’t eat tomatoes…well at least he thought he could not. I introduced him to this chili which has no citric acid (which a lot of canned tomatoes contain for preservation- I prefer fresh tomatoes or canned ones that do not use citric acid and have one ingredient- organic tomatoes)

Fall is a wonderful time to have a big pot of chili available for chowing down with friends while watching your favorite team play.

·       2 c warm water

·       2/3 c raw walnut and hemp blend

·       1 c diced red, white or yellow onion 

·       1 c cherry tomatoes blistered and popped

·       4 cloves garlic or 3 T muun chi Fermented Roots

·       1 tsp ground cumin

·       Pinch of Himalayan pink salt and black pepper

·       1 pinch cayenne or red chili peppers

·       ½ c chopped hatch chilies

·       6 c white navy bean or cannellini cooked

·       1 c kernels of fresh corn off the cob from the farmer’s market

·       2 cups baby spinach or okra or favorite green veggie

Make your nut and seed Mylk by soaking the the walnut and hemp in warm water while you assemble all the other ingredients. After 20  minutes or overnight, drain (to remove tannins and phytic acid) and add another cup of fresh warm filtered water and blend til smooth, leaving all the fiber in the Mylk.

Set aside.

Sauté the next 7 ingredients til fragrant. Add the hatch peppers and fresh corn. Sauté on medium for 10 min til tender.  Add the cooked beans. Stir and simmer til all the flavors merge. Add your chopped veggies.

Serve with your favorite bowl of ancient grains or muun chi cracker.

Snuggle up with a friend and enjoy the season of fall as she emerges in the sky and in the air.