Ingredients
G cup (60 mL) olive oil
3 cloves garlic, peeled and chopped fine
2 medium-size onions, peeled and chopped fine
1 orange bell pepper, seeded and chopped fine
2 medium zucchini, ends trimmed and chopped fine
5 large tomatoes, chopped fine
2 tablespoons fresh thyme leaves, chopped fine
½ teaspoon dried oregano flakes
3 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon paprika powder
1 tablespoon salt
1 tablespoon black pepper
2 cups (440 g) pre-soaked white navy beans*
Instructions
1. In a large soup pot, heat the olive oil over moderate heat
2. Add in the garlic, onions, and bell peppers, and cook, stirring often, till softened
3. This will take about 5-7 minutes
4. Next, add in the zucchini and tomatoes
5. Stir into the pot
6. Add the flavorings – the fresh thyme, oregano flakes, cumin, chili and paprika powders– and the salt and black pepper
7. Finally, add in the navy beans
8. Allow them to cook on high heat for approximately 5-10 minutes
9. Then reduce the heat to a low simmer, cover the pot, and cook the vegetarian chili for 1½-2 hours, or until beans are cooked through and tender
10. *Pre-soaking the beans: To prepare the beans, soak them in a large pot of water overnight, or for about 12 hours
11. Drain and rinse the beans thoroughly under running water
12. Drain again, and set aside
13. *Note: Wait for at least 3 months after symptoms have cleared to try any kind of seeds or beans
Yield
7-8 cups (1.6-1.9L)
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0
