Hearty Beet and Lentil Chilli

This recipe is designed as a one-pot meal for an individual with hepatitis C. I was inspired to create this hearty beet and lentil chilli because it is incredibly warming, nutritious, simple to throw together. One of the main side effects of hepatitis C is fatigue, so I created this recipe as a quick to put together, and easy to just let simmer dish. Energy levels can fluctuate, so on a good day this chilli can be cooked and packed away for future meals on days when cooking might feel impossible. This is also a great dish for family and friends to make for someone who has hepatitis C because it makes about 6 servings (lots of easy to heat-up meals!).

This one pot meal is loaded with nutrients that support symptoms and side effects of hepatitis C. These foods reduce inflammation, support liver health and increase energy levels

Beets

• Folic acid helps support adrenal gland function and helps support stress and fatigue
• Balances neurotransmitters in the brain and supports the production of serotonin

Garlic

• B6 helps turn food sources into energy and supports serotonin production
• Selenium is an antioxidant that helps reduce inflammation

Dandelion

• Carotenoids help aid in inflammation
• Inulin Supports removal of toxins and harmful bacteria while increasing absorption of calcium and magnesium 

Black Beans / Lentils

• Fiber is incredibly important to help stabilize blood sugar to encourage optimal health
• Folic Acid see beets
• Magnesium helps relax muscle tension and the nervous system. This micronutrient also helps decrease water-retention (often a side-effect of cirrhosis). Additionally, magnesium can help increase energy levels and decrease depression and anxiety.

Turmeric

• Curcumin helps reduce inflammation

Nutritional Yeast

• B12 helps nervous system function and managing energy by effectively utilizing protein, fats and carbohydrates
• Alpha-lipoic acid is an antioxidant that supports metabolism and has healing benefits to support liver health 

Ingredients

2 TBSP coconut oil

2-3 cloves of Garlic, minced

1 white onion, diced

2.5 TBSP chilli powder

1 TSP turmeric

1 TSP paprika

2 carrots, chopped into thick circular chunks

3 beets (golden or purple, I loved golden because they are less messy!), peeled and chopped into medium sized chunks

1 red pepper, diced

2 celery stocks, chopped

1 TBSP maple syrup

3/4 cup red lentils, washed and drained

2 cups of black beans (or two 15oz cans)

1 can of organic diced tomatoes

2 cups of water (more if needed!)

1 cup of dandelion greens, washed and chopped

1/2 TSP salt (more or less, to taste)

1 jalapeño, chopped (if spice is not your thing, then reduce by half or omit completely!)

Optional topping ingredients

Avocado

Cilantro

Nutritional yeast

Tortilla chips

Process

1. Heat coconut oil on medium heat in a medium to large sized pot!
2. Add the garlic and onion, sauté for 2-3minutes until fragrant
3. Add the chilli powder, turmeric and paprika combine with the garlic and onion, adding a splash of water if too dry (or fear of burning!)
4. Combine the carrot, beets, red pepper, and celery in the pot mixing well to combine spices
5. Add 1 cup of water, mixing well with the vegetables
6. Toss in the maple syrup, tomatoes, lentils, back beans, jalapeño and 1 cup of water, stirring to combine, adding more water if needed
7. Turn up the heat to medium-high and let the chilli bubble, after the chilli is bubbling and gurgling, turn down the chilli to low heat and let the deliciousness simmer!
8. After the vegetables are fork-tender (check the beets!) then your chilli is ready to devour!
9. Spoon the chilli in a big bowl, and add the dandelion leaves on top (as much or as little as you would like (but more is better!!))
10. Optional garnish with cilantro, avocado, or nutritional yeast
11. Transfer leftovers to a glass container or mason jar for leftovers! If refrigerated, consume with 3-4 days. Freeze for longer life! Enjoy!