Winter Vegetable Chili

Think you can't get enough protein from vegetables? Think Again:

2 tablespoon olive oil

1 tablespoon of sunflower oil

1/2 medium onion, chopped

2 bay leaves

1 tablespoons dried oregano

1 tablespoon salt

1 green bell peppers, chopped

2 jalapeno peppers, chopped

1 dried ancho chili pepper

3 cloves garlic, chopped

2 cans of chunked tomatoes or chunk and peel tomatoes

1 can of tomato sauce

2 tablespoons chili powder

1 tablespoon ground black pepper

1 (15 ounce) can kidney beans, drained

A bundle of asparagus

a bundle of kale, chopped finely

Directions

1. Heat the sunflower oil in a large pot over medium heat. Cook and stir until onion is tender, then mix in the okra, green bell peppers, jalapeno peppers, garlic, and asparagus. Reduce heat to low, cover pot, and simmer 5 minutes until vegetables are soft. Pour ingredients into pot.
2. Mix the tomatoes and tomato sauce into the pot. Season chili with chili powder, ancho chili, oregano, bay leaves, salt and pepper. Stir in the kidney beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Let cool before serving, while cooling add in olive oil.

Why sunflower oil?

Because most conventional oils become carcinogenic after a certain heating point. You also ruin the nutrients in the oils that help things like out nervous system! 

Infograph Thanks to Green Tidings on Facebook!