It's been cool this week so I'm going to fix a large pot of chili, my own recipe. I'll make two batches because at least one or two of the cast are vegetarian and the rest are meat-eaters. I normally make a three-bean chili without meat, but it's delicious either way. Of course we can't forget the peppers to add a little kick and a punch of nutrients.
Beans carry their own weight when it comes to nutrition. High in fiber, low in fat, chocked full of B vitamins and Iron, beans offer lasting energy and help reduce cholesterol.
Add some peppers to spice it up and you have a heavy-weight champion in the arena of health. Peppers contain two times more Vitamins E and C than citrus fruit. They offer Beta-Carotene, Potassium and Folic Acid. The Capsaicin which comes from their vibrant color and heat boosts metabolism. It also reduces cholestrol absorption and increases fat metabolism. Just think--a weight-loss program in themselves!The students may not need to be concerned with their weight, but it's a great benefit for those of us over 40. So here's my simple, health-boosting recipe. Try it or create your own.
Three Bean Chili
1 lb dry Beans (combination of Pinto, Black and Red or Kidney beans)
1 12-oz can chopped or stewed Tomatoes
1 Tbsp Sea Salt, or to taste
1 Tbsp Chili Powder, or to taste
1+ tsp ground Cumin, or to taste
chopped Jalepeno, Serrano or Green peppers to taste
Toppings:
chopped Green Chili's
chopped Jalapeno or Serrano peppers
chopped Onions
shredded Cheddar Cheese
Sour Cream
Tabasco Sauce
Saltine Crackers
Fritos brand chips
Place all ingredients from the top list in a crock pot with water to cover--about 3-4 inches above the beans. Let this cook all day. Add water if necessary. Stir and serve, allowing guests to choose their own toppings.
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