Weeknight Chili

Good Clean Food, Lily Kunin, pg. 92

2 tablespoons coconut oil or ghee

1 yellow onion, diced

2 large carrots, diced

3 stalks celery, diced

2 large bell peppers, seeded and diced

2 garlic cloves, minced

1 tablespoon chili powder, or to taste

½ teaspoon sea salt, or to taste

½ teaspoon dried oregano

⅛ teaspoon cayenne, or to taste

2 zucchini or summer squash, thinly sliced

1 cup (8 oz. can) tomato sauce

1 ½ cups cooked red kidney beans or 15 oz can, rinsed and drained

1 ½ cups cooked black beans or 15 oz. can, rinsed and drained

1 dried bay leaf

Heat oil in a large Dutch oven or heavy bottomed pot on medium. Add the onion, carrots, celery, and bell peppers and cook for about 10 minutes, until veggies start to soften. Try not to stir frequently, as you want the veggies to caramelize rather than steam.  Add the garlic along with the chili powder, salt, oregano and cayenne. Cook for 2 more minutes.

Add the zucchini, tomato sauce, kidney and black beans, and ½ cup water along with the bay leaf. Bring the chili to a rolling boil, then reduce the heat to low. Taste and adjust the seasonings as desired. For additional spice, add a dash more cayenne pepper; for a richer flavor, a dash of chili powder. 

Cover and cook on low for 20-25 minutes, allowing the flavors to marry. Remove the bay leaf and again adjust seasoning as needed.

Serve topped with cilantro, scallions, a dollop of lime crema, avocado and a pile of toasted corn tortilla strips.

Vegan Lime Crema

Good Clean Food, Lily Kunin, pg. 81 1 cup raw cashews, soaked overnight and drained

½ jalapeño, seeded and chopped

1 teaspoon ground cumin

1 garlic clove, minced

Salt

Juice of 1-2 limes

Blend the cashews, jalapeño, cumin, garlic, ½ teaspoon salt, the juice of one lime and ¼ cup water in a blender or food processor until smooth. Thin with water as needed until it becomes a sour cream-like consistency. Season with additional lime and salt to tate. Refrigerate before  serving. Store leftover crema for 3-4 days in the refrigerator.