Immune Boosting Chili

As you know we are experiencing interesting and unprecedented times with the outbreak of the coronavirus.  The health of you and your loved ones is of utmost importance.  Having a strong and vibrant immune system is the best protection from ANY virus that may be lurking about.  There are many ways to help improve your immunity and  strengthen both your physical and energy body.   One of the best ways is to eat nutritiously dense food which are ALWAYS PLANTS. 

I know that it is March and there are signs of spring in the air, but the nights are still cold and the weather has many ups and downs in temperature.  So, I decided to make some immune boosting chili which will help keep me warm on these chilly nights.  I call it immune boosting because it is full of healthy plant-based nutrition with no oil.  Health starts in the gut so let’s feed it something not only tasty, but full of everything you need to be strong and healthy.  I wish you and your family the best of health in the days moving forward!

INGREDIENTS

1. 1 large onion — your choice. I used 1/2 a red and 1/2 a yellow onion.

2. 1 large pepper — your choice.  I used 1/2 a red and 1/2 a green

3. a small amount of veggie broth

4. 1/2 cup wheat berries — cooked until chewy

5. 1/2 cup lentils — cooking until tender

6. 15 ounce can tomatoes — diced

7. 2 cups tomato sauce

8. 1 can corn (optional)

9. 2-3 cans beans of your choice — kidney, cannellini, garbanzo, black, and pinto are some options

10. 1-2 tablespoons chili powder

11. Salt and pepper to taste

PROCEDURE

1. Cook the lentils and wheat berries in water separately.  Set aside.

2. Dice onions and pepper and saute in veggie broth until soft.

3. In a crock pot add the tomatoes and sauce.

4. Add the onions and pepper to the crock pot. Heat through.

5. Add spices.

6. Add lentils, wheat berries, and corn.  Let heat through to meld the flavors together.

7. Add beans and heat through — about 30 minutes.

CLICK HERE for the recipe to the cornbread.  I changed the recipe slightly by eliminating the oil and replacing it with plant milk, and adding 1/2 can of corn.  It’s not my favorite cornbread recipe but it worked.  If you do make it with oil, I do not recommend canola oil as it is most likely a GMO product.