Description:
This recipe calls for Cumin which is an herb that many associate with Mexican and Spanish foods, but it is also widely used in Middle Eastern and Indian cooking. It has a very distinct flavor, and is most often used in packaged taco seasonings (don’t eat those- make your own!)
Cumin’s flavour makes it a favorite for many, but it’s health supporting properties are impressive too!
Cumin is a good source of Iron, Manganese, and other vitamins and minerals. Some research shows that cumin can stimulate the production of pancreatic enzymes and help digestion. One study found that cumin was protective against memory loss and the damaging effects of stress on the body.
Another study evaluated the antioxidant content of Cumin and found it more effective than other common antioxidants including Vitamin C.
Ingredients:
- 1 yellow Onion, chopped
- olive oil 2 Tbsp.
- great northern beans 1 can
- 4 cloves of garlic, finely minced
- cumin 2 tsp
- cloves 1/4 tsp
- oregano 1 1/2 tsp
- turmeric 1/4 tsp
- cayenne pepper 1/2 tsp
- mild green chilis 1 cup (2 4 oz. cans)
- veggie broth 3 cups
- salt 1 tsp, or to taste
- pepper 1/2 tsp
- fresh parsley 2 Tbsp.
Choose organic when you can!
Directions:
In a slow cooker, combine all ingredients except the parsley. Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly) Sprinkle parsley over top, stir and enjoy!
Notes: You could also add in other beans such as kidney beans
Special Diet: Vegetarian
Category: Slow Cooker!
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