Chili Complex

Adapted from CAP Beauty High Vibrational Beauty Cookbook

Ingredients

Serves 4-6

• 1 tbsp coconut oil

• 1 onion, diced

• 6 cloves garlic, minced

• 3 tbsp. chili powder

• 2 tsp. ground cumin

• 2 tsp. ground coriander

• ½ dried green lentils, soaked (1 ½ cups cooked)

• ½ cup quinoa

• ¾ cup grated carrot

• ¾ cup grated parsnip

• 1 (28 oz) can crushed tomatoes

• 5 cups filtered water

• 2 bay leaves

• 1 bunch thyme

• 2 cinnamon stick

• 3 tbsp. cacao powder

• himalayan pink salt
  

Garnishes

• unsweetened coconut yogurt

• pepitas

• cilantro

• carrot tops

Method

Heat a large stock pot or Dutch over medium heat. Add the oil and the onions and cook until they become translucent. Stir in the garlic, chili powder, cumin, coriander, lentils, quinoa, carrots and parsnips. Cook for 4 minutes, stirring often.  

Add the tomatoes, water, bay leaf, thyme and cinnamon sticks. Bring the heat to high and bring to a boil. Reduce the heat and simmer for 2 hours.

Remove from the heat when most of the liquid has been absorbed, and the lentils and quinoa are cooked through. Discard the herbs.  Stir in the cacao and season with himalayan salt. Garnish and serve hot.