The perfect meatless chili

It's chili and soup season! I love smothering a potato with a hearty chili with warm flavors. I used the essential oils oregano and cassia to add depth and flavor to this wonderful recipe.

Oregano has powerful health benefits including antifungal and antibiotic properties. Cassia is helpful with arthritic pain. It also helps with diarrhea, constipation, cold and flu. Who wouldn't want extra assistance with a stronger immune system at this time of year?

As you can see this chili gives a powerful punch to the immune system. It can also help ease the discomfort of constipation and diarrhea. Pretty cool I think.

I also love the healthy amount of fiber, veggies and nutrients. This is given by using legumes, carrots, green pepper, garlic, onion, and coconut oil.

Vegetarian Chili
Makes 4 hearty servings

1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can diced tomatoes with green chilis, undrained
1 can diced tomatoes with lime and cilantro, undrained
1 tbsp coconut oil
2-3 carrots, washed and diced
1 green pepper diced
2 tbsp cumin
2 tbsp chili powder
1 tsp sea salt, split in half
1 tsp pepper
1 drop oregano essential oil
1 drop cassia essential oil

Rinse and drain beans. Heat oil in a pot on medium high heat. When the oil is hot add diced carrots. Saute until soft, about 8-10 minutes. When carrots are softened add green peppers and cook until soft. When carrots and peppers are soft add cumin and chili powder. Cook until toasted and the fragrance is released. Add tomatoes. Bring to a simmer and add 1/2 of salt and pepper. Simmer covered for 10-15 minutes, stirring occasionally. Add the remaining salt and pepper plus essential oils. Simmer for 15 more minutes, or longer if you have time. Only add 1 drop of cassia then taste after the second simmer. If it needs more then add more, if not then don't. The longer chili simmers the more the flavors will marry.

This chili gets better the next day, and the next, and the next. The flavors are warm and comforting.

I smothered a potato over spring mix with chili. Topped with coconut oil and green onions. So yummy and filling!