But it's one that'll also give a little spice too. Jackie Newgent, who wrote The Clean and Simple Diabetes Cookbook, stopped by Tonia's Kitchen to talk about a different way to spice your chili, which is actually very healthy. Jackie told Tonia the combination of both chili power and cinnamon gives off a wonderful, unique flavor that really mixes well with whatever ingredients make your chili special. Jackie, of course, has a simple recipe that's very health, which you can follow below
2 teaspoons unrefined peanut or avocado oil1 medium red onion, diced
1 large green bell pepper, finely chopped
1 small jalapeño with or without seeds, minced
1 large clove garlic, minced
1 1/2 cups low-sodium vegetable broth
2 teaspoons red wine vinegar or fresh lime juice
1 (15-ounce) can crushed roasted tomatoes
2 cups finely diced butternut squash (10.5 ounces)
2 teaspoons chili powder
1/2 teaspoon cinnamon, or to taste
1/4 teaspoon sea salt, or to taste
2 tablespoons chopped fresh cilantro + 4 cilantro sprigs
2 (15-ounce) cans organic black beans, drained
1/2 Hass avocado, peeled, pitted, and diced
- Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and jalapeño and sauté until the onion is lightly caramelized, about 8 minutes. Add the garlic and sauté for 30 seconds.
- Add the broth, vinegar, tomatoes, butternut squash, chili powder, pumpkin pie spice, and salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer until all vegetables are softened, about 25 minutes. Stir in the beans and simmer uncovered over low heat, stirring occasionally, until desired consistency, about 10 minutes. Stir in the chopped cilantro and adjust seasoning.
- Transfer to individual bowls, top with the avocado and cilantro sprigs, and serve.
