This chili is delicious and packed with protein, complex carbs and plenty of fiber. Also a great source of several minerals. Because I rarely really measure my ingredients when I try a new recipe, you may have to adjust the amounts a little 😉
1-1/2 pounds of lean, all natural-free range ground beef
3 cloves of fresh chopped garlic
1/2 medium onion chopped fine
3/4 cup certified organic diced tomatoes in their juice
398 ml of certified organic tomato sauce
2 cups (approx) mixed soaked orange lentils, black beans, navy beans or split green peas
2 tbsp ground flax seeds
1 cup filtered, clean water
1 tsp ground cumin or to taste
1 tsp turmeric or to taste
1/2 tsp sea salt with kelp
1 tbsp chili powder or to taste
dash of black pepper
1. Brown ground beef, onion, garlic in a stainless steel stock pot on med heat. (On another burner boil the lentils, beans and pea mix for approximately 25 minutes.)
2. Reduce to low/med heat and add the diced tomatoes and tomato sauce. Add the hemp seeds, spices and stir.
3. Drain the lentils, beans and peas. Boil for 20-25 mins. Add to the chili, stir and cook for a few minutes.
4. Serve warm, garnish with fresh carrot shaves and parsley. Pair it with some cool watermelon, kiwi, pineapple or mango.