Soup & Salad Challenge: Week 5

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We are coming to the end of the soup portion of the Soup & Salad Challenge right on time (at least for New Englanders). The temperature has spiked to nearly 90 degrees this week. Hello, early Summer! We’re ending on a high note: Nourishing Foundations’ recipe for Caribbean Chili. The sweet potato in this recipe gives it a surprisingly sweet note, especially when corn is also used. If, however, you are following the Whole 30 diet, you will want to make a few adaptations to this recipe: replace beans with extra sweet potato & omit the corn. Still totally delish! Enjoy!

Nourishing Foundations' Caribbean Chili

This hearty meal has a little bit of spice as well as a sweet touch. It's a filling, tasty dish and makes an excellent meal for company!


Course Main Course
Prep Time 20 minutes
Servings 6

Ingredients

  • 2 TBSP Olive Oil or Avocado Oil
  • 1 lb Ground Beef chicken, turkey or buffalo Unless you prefer the vegetarian version, in which case, omit!
  • 3 TBSP Esther's Caribbean Chili or Chili Powder of choice
  • 1 tsp. Esther's Red Hot Pepper or hot pepper of choice
  • 2 tsp Esther's West Indian Pepper or pepper of choice
  • 1 TBSP Esther's G.O.G.
  • 2 cloves Garlic minced
  • 14 oz Mirepoix or 2 stalks celery, 2 carrots
  • 1 TBSP Chicken or Vegetable base Rapunzel works well
  • 1/4 cups Water or chicken broth
  • 1.5 cups Chopped Sweet Potato
  • 3-4 cups Beans of Choice Cooked; Replace with sweet potato if following Paleo/Whole 30 diet
  • 24 oz Tomato Sauce or Crushed Tomatoes High quality no sugar added, whole ingredients (we recommend (Victoria's or Rao's)
  • 28 oz Diced tomatoes Organic is best!
  • 12-16 oz Frozen sweet corn Omit if following Paleo/Whole 30 diet

Instructions

  1. To Make on Stovetop:

    Heat oil in frying pan. Cook mirepoix for 2-3 minutes, add meat, then spices.

    Cook completely. (~5 min)

    Add 1/4 cup water & allow to simmer

    In large pot, combine this mixture with ~4 cups beans or sweet potatoes, tomato sauce and diced tomatoes. Allow to simmer, stirring frequently, for approx. 10 min.

    Add frozen corn.

    Serve with cheese, avocado, sour cream etc.

Recipe Notes

To Cook in Instant Pot:

Using the sauté function on your Instant Pot, heat oil, then cook mirepoix for 2-3 minutes.

Add meat, then spices. Cook completely. (~5 min)

Add all other ingredients EXCEPT for corn.

Secure lid and set Instant Pot to 40 minutes on manual.

Allow for natural pressure release

Add corn at end.

Since I only made one meal this week, I had a little bit of extra time to mess around with a good and good-for-you dessert. This Avocado Chocolate Mousse by Food52 is UHmazing. I love it! Definitely worth a try.

Hope you enjoy these recipes as much as I did this week!

2 thoughts on “Soup & Salad Challenge: Week 5

  1. Whitney Otto says:

    We had this for dinner and it was so satisfying and filling without feeling heavy. I also tried the avocado mouse and it was a real act of discipline not to eat the whole thing. I couldn’t believe how good it tasted.

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