Ingredients:
2 tsp coconut oil
¾ onion, chopped
1 clove garlic, minced
3 cups canned peeled tomatoes, chopped, with juice
1 C hemp hearts (shelled hemp seed)
1/3 C of water
3 Tbsp chili powder, more if desired
2 tsp molasses
¾ tsp cumin
1/8 tsp cayenne pepper
½ tsp black pepper
1½ C canned kidney beans, rinsed and drained
1½ C canned black beans
1 jalapeno pepper (optional), diced
Directions:
Heat oil in a heavy saucepan over medium heat. Saute onion and garlic until softened. Stir in next 8 ingredients and bring to a boil. Immediately reduce heat to medium low and simmer 15 minutes. Add beans and simmer another 20-30 minutes, adding water if chili becomes too thick. Stir jalapeno pepper into chili just before serving.
Make enough for 6
Prep Time: 10 min.
Cook Time: 45 mi
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