Chili con CarneThis is a wonderfully easy dish, full of beautifully colored vegetables (translation: lots of nutrients) and an abundance of aromatic spices, adding a warming medicinal quality to this bounty of deliciousness.

1. Finely chop 1 medium onion, a bunch of carrots, and three sticks of celery.

2. Heat up your biggest pot to medium-high heat and put a nice big swig of olive oil in followed by the vegetables.

3. Clean out your coffee-grinder and combine half a cinnamon stick, a heaping teaspoon of cumin, a heaping teaspoon of black pepper corns, and two or three dried chili-peppers, and grind them up until the color is even. Add the spices to the pot. (If you don’t have a coffee-grinder available go ahead and use already ground spices, freshly grinding them will just make the flavors pop a bit more and the essential oils will remain in tact so the medicinal quality is amplified,) plus a nice big pinch of sea salt.

4. Cook the veggies for about 7 minutes, stirring occasionally, until the onions are clear and the veggies are softened.

5. Add a can of drained kidney beans, a can of drained garbanzo beans (a.k.a. chickpeas),  a can of drained corn (unless you are making this in the fall, in which case you should take advantage of all the fresh corn and and cut the kernels off of a couple of fresh ears,) and a can of stewed or diced tomatoes (again, if you are making this in late summer or early fall when tomatoes are still abundant, use 2 or 3 heirloom organic tomatoes and chop them up instead of the can).

6. Add 1 1/2 pounds of ground grass-fed beef, breaking it up to smaller chunks as you add it and then stir with a wooden spoon. If you are vegetarian skip this step.

7. Add 2 tablespoons of balsamic vinegar. Bring to a boil, turn down to a simmer and cover with a lid, and let it sit for about an hour, stirring occasionally so it doesn’t stick.

8. While the chili is cooking, prepare 2-4 cups of jasmine rice. Also, chop up a bunch of cilantro.

9. To serve, put a nice big cup of rice in each bowl covered by a cup of the incredible chili you just made. Slice up a not-too-firm not-too-soft avocado, add a couple of slices to each dish. Finally, sprinkle with a small handful of chopped cilantro, to taste. Spritz with some lime juice and you’re ready to eat!

*Big thanks to Jamie Oliver, not only for inspiring this recipe, but for all the wonderful work he is doing to change the way this country, and the world, eats! Check out his show and website and start a Food Revolution in your community!

Read previous post:
Sweet Potato Carrot Ginger Soup

This is a wonderful soup for any season, but especially between seasons when our bodies need as much support as...