I believe that food and skincare are interrelated. I nourish my body and nourish my skin. This is why I write about food and soap! I want everything that goes in or on my body to be pure. I talk about a lot of things to add to chili, avocado or cilantro pesto so I decided to share one of my chili recipes. I say one of my chili recipes because each time I make it I alter it based on what I currently have in stock. In the summer when my oregano bed was overflowing I added fresh oregano to each pot. In the winter I use more dried herbs.
For this recipe, when making chili each batch can vary so I don’t use exact measurements of anything:
- Several cups of dried red chili beans, soaked in water overnight
- water or stock, vegetable or if you eat meat you can substitute a different stock
- Fresh tomatoes
- Tomato puree or paste
- Garlic, several cloves
- Jalapeno – depending on how spicy you would like it
- Sea Salt
- Sweet paprika
- Smoked paprika
- Bay leaf
2. Cover your beans with water or stock. Add your tomato puree or paste, use one that is only tomatoes like the one shown below. Usually if I use a paste, it’s about 1-2 spoonfuls. Add in salt, I use about half a palm full (but I have low blood pressure and need the salt!)
5. Ready to go in 8-10 hours of crock pot cooking. This whole pot feeds a family of 5 multiple times and costs less than $10 using organic ingredients. I won’t go into all the boring health details, this is fat free so please add some healthy fats like avocado, high fiber from the beans and full of nutrients!