So why make a bean-less chili?
Beans contain phytates which inhibit nutrient absorption and cause inflammation–ever heard the term ‘musical fruit’? Beans also contain lectins which can mess with healthy hormonal functions. And to top it off, beans are high in carbohydrates.
Beans (also known as legumes) are promoted as a healthy food, because of their fiber, vitamins and minerals, and “high” protein content. In fact, beans aren’t a dense protein source, since most contain 2-3 times as many carbs as protein. When compared to vegetables and fruits, beans are lacking in both fiber and micronutrient density.
The protein found in meat, seafood, and eggs is much more dense and complete, so I’d rather stick with these — hence the bean-less chili
3 purple sweet potatoes
2 tablespoons olive oil
2 tablespoons fresh garlic, minced
3 bell peppers, red, orange, and yellow, chopped
1 yellow onion, chopped
1½ pounds ground pork sausage (or ground meat of your choice)
1 tablespoon chili powder
1 tablespoon sweet paprika
1 tablespoon apple cider vinegar
½ teaspoon allspice
½ teaspoon Ground Cloves
1½ tablespoons unsweetened cocoa powder
2 teaspoons ground cumin
2 teaspoons ground cinnamon
½ teaspoon sea salt
2 (15 oz) cans organic tomato sauce
½ cup filtered water
Preheat oven to 400 degrees F. Wash the sweet potatoes and pierce the skin in several places with a knife. Bake for 45 minutes.
In a large pot, heat the olive oil over medium. Add garlic, bell peppers and onion. Cook for about 5 minutes, until tender. Add the pork and chili powder and cook until the meat is no longer pink. Add the rest of the spices, tomato sauce, vinegar and water. Bring to a simmer. Reduce heat to low and simmer, uncovered for 1½ hours.