Chili Night

I made a pot of chili last week, which disappeared quickly… so on Mother’s Day, I made another one, bigger this time.

I have been reading Fiber Fueled: The Plant-Based Gut Health Program for Losing Weight, Restoring Your Health, and Optimizing Your Microbiome by Dr. Will Bulsiewicz, and had just read about how good beans are for us, and for gut health. He also repeats the “30 different plant foods per week” rule.

So, yeah, I manifested it!

I started with 2 big celery stalks, a huge onion, some garlic cloves, a green bell pepper, and a yellow bell pepper. Chop and saute in olive oil.

Add a pound of organic grass fed beef, and let it brown & meld together.

Then add 3 cans of beans, 1 can of chopped, stewed tomatoes. Maybe some sundried tomatoes in olive oil.

Let it simmer for a while. Spice it up with dark chili powder, cumin, curry, salt, and pepper.

I gotta say, it is so nice to be able to get so many organic options at Aldi. Seems like they are really listening to what people want and delivering the goods.

All three of these came up with a 100 score on the Yuka app. They each have only 3 ingredients… the beans themselves, sea salt and water.

I made a little salad of lettuce, tomatoes, and an avocado.

Plating: Start with a layer of organic corn chips, then add salad (no need for dressing),  then a big scoop or two of chili, plus cheese on top if you like. And maybe some chopped cilantro if you’ve got it.

So, how many different plant foods are in this meal? Eighteen, baby, in one meal!

🫘🤘🏻🫘🍅🫑🌶🧅🧄