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"I wanted to show you something that I love to make and that contains ingredients I selected to activate my metabolism," says Eat to Beat Disease author Dr. William Li. "I call it my 'fasting' chili—a vegetarian chili that's packed with a lot of flavors. It's good for intermittent fasting, low in calories, but very nutrient dense." Of course, it's delicious even if you aren't fasting! Dr. Li likes to serve it with toasted sourdough.
For more healthy recipes from Dr. Lee, check out his Longevity Pasta and Chicken Basil Stir-Fry.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 red onion, coarsely chopped
- 3 cloves garlic, minced
- 2 carrots, coarsely chopped
- 2 ribs celery, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 6 small purple potatoes, cut into eighths
- One 28-ounce can crushed tomatoes with the liquid
- One 15-ounce can black beans, drained and rinsed
- One 15-ounce can great Northern beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ cup basil leaves, sliced into thin strips
- 2 tablespoons fresh oregano leaves, chopped (dried can be substituted)
- ¼ teaspoon salt
- 1 cup water
Yield
Serves: 4
Preparation
Heat the oil in a large pot over medium heat. When the oil is shimmering, add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the carrots, celery and pepper and cook until the vegetables have softened, about 5 minutes.
Add the potatoes, tomatoes, black beans, great Northern beans, chili powder, cumin, paprika, basil, oregano and salt and stir to combine. Add the water and stir. Raise the heat to high and bring the mixture to a boil, then lower the heat to medium-low and simmer, covered, until the potatoes have softened and the flavors have combined, about 30 to 35 minutes. Serve immediately.