Just ¼ teaspoon of Turmeric a day can do wonders for the body and brain. Turmeric contains Curcumin which works as a powerful antioxidant and anti-inflammatory agent. Curcumin helps fight chronic inflammation on a molecular level and it also stops platelets from clumping together to form blood clots. Chronic Inflammation can cause lasting damage to your heart, brain and other organs. Curcumin can increase levels of Brain-Derived Neurotrophic Factor which increases the growth of new neurons thus increasing brain activity. Alzheimers is a degenerative disease of the brain, Curcumin crosses the blood-brain barrier and has shown much progress in repairing the brain. Studies have also shown Curcumin to prevent and even improve cancer. I’ve been rambling on and on about Curcumin I almost forgot that Turmeric was the featured ingredient. Well, if you want the full benefits of Tumeric and its compound I would suggest taking a supplement preferably one with bioperine (black pepper) which enhances absorption of curcumin by 2000%. If you just want to improve your health while eating delicious foods, well cook this meal and continue to use Tumeric as it is a very diverse spice.
1 can of non-BPA lined pinto or kidney beans
¼ cup french or brown lentils
½ cup Smart Ground original veggie protein crumbles
1 teaspoon oregano, smoked paprika, and chipotle chile pepper
½ teaspoon ground peppercorn, onion powder, cumin powder, turmeric, sea salt
¼ cup minced yellow onions and green peppers
1 teaspoon minced jalapeno optional habanero
Optional vegan Colby & Monterey Jack Cheese
Directions:
Rinse lentils and soak them for at least 10 minutes. Bring a pot to a boil and add soaked lentils and cook lentils until soft (about 30 minutes if on medium boil). While the lentils are cooking mince your vegetables. Once the lentils are done drain and transfer to a bowl.
In the pot sauté veggie protein crumbles in grapeseed oil or olive oil until slightly charred at the bottom. Add minced onions, garlic and bell pepper. Cook for 5 minutes on low heat.
Add can of chili beans, lentils, diced tomatoes and corn. Next, add oregano, smoked paprika, chipotle chile pepper, ground peppercorn, onion powder, cumin powder, turmeric and sea salt. After you add the seasoning add tomato paste and jalapeño/habanero then stir. If the chili is too thick for your liking add water. Cover chili and cook on low heat for 10 minutes stir in between. Sprinkle cinnamon and squeeze a little lime juice stir then serve.
Add cilantro and fresh tomatoes to really give the chili a boost of flavor!
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