Ching's Chili

I have been reading the Super Immunity book and bean is one of the high-micronutrient super foods that was advice to consume regularly.  Frankly I don't cook beans often as I often used the green and red beans to make sweet Chinese dessert soup.  Black and Soy beans to boil Chinese soup and that's about it.  The only bean that I used in cooking is garbanzo beans and that was when I cooked the Japanese curry.  So, after reading that book, I wanted to incorporate more beans into our diets.  Since the weather is getting cold here, a warm bowl of chili came into my mind.  And just when I was thinking of that, the organic brand of beans and tomato sauce were on sales for $1 each.  And that just about made up my mind.

This is Ching's Chili, or my chili as I used ground chicken, tri-bean blend, onion, celery, tomato and corn (for more fiber and additional micronutrient intake) and my own way of seasonings.  We all loved it and I am going to head out to buy more of these tri-bean blend and organic tomato sauce while it is still on sales.  Looking forward to more Ching's Chili in these cold weather.  Feedback to me when you give my chili a try yeah!

This tri-bean blend has organic dark red kidney beans, organic pinto beans and organic black beans.  I was just happy to find three different colored beans in a can.   What a great way to get the nutrients from these beans (What a bummer!  The last few trips I went to KS and they were out of this Tri-Bean Blend!!).

I am aware of the resin linings of tin can and more so from the tomato sauce, but what did I do when my organic tomato sauce came in a tin can instead of a glass bottle?  For this, I just pour out the tomato sauce and didn't bother to scratch the can clean or add water to rinse everything out, so there was still a lining of tomato sauce left on the can, that's the best I can do in this case.  Or else, I would have to make my own tomato sauce.  Luckily I don't depend on can food, I get most of my micronutrients from whole natural food.

Ingredients:

1 boneless and skinless chicken breast, ground it (if you don't know how to ground your meat from scratch, click here)
1  medium onion, chopped
About 1 1/2 cup sliced organic celery
1 cup frozen organic corns
1 large tomato, chopped
2 (15oz) Tri-Bean Blend
2 (15oz) tomato sauce
(*You can also add some chopped red bell peppers)

1 tsp. chili powder
1 tsp. paprika
2 tsp. Penzey Spices- Forward
1/2 tsp. cayenne powder
1 1/2 tsp. cumin powder
1 tsp. garlic powder
1/2 tsp. pepper medley
1 1/2 tsp. cane sugar
1/2 tsp. sea salt or to taste

Method:

1.  In a large stockpot, turn up the heat.  When hot, add in some extra virgin olive oil.  When warm, add in chopped onion, stir-fry until slight brown.  

2.  Add in ground chicken, add more extra virgin olive oil if needed.  Break out the ground chicken and stir-fry until almost cooked.  Add in celery, corns and tomatoes.  Give it a stir.

3.  Drain the tri-bean blend and pour it in.  Add the tomato sauce and stir to mix well.

4.  Add all the seasonings and mix well.

5.  Cover and let it simmer for 30 minutes.  Stir occasionally.  Serve with unsalted saltine crackers.  You can add shredded cheese if you want.