Family Candida Challenge: Day 5
01.07.12
January 3rd marked the beginning of a 4 month challenge for our entire family. Due to a number of health problems that have been present among various ones for years, we decided to try eating a very strict diet that has already helped some of us in the past (It was the Candida diet that cleared up Timothy’s rash that he had from just a few weeks old, until he was 3).
One of the challenges of the Candida diet is finding a variety of recipes to use that taste good and that meet the given requirements
. My goal is to share some of those recipes here, over the 120+ days of our diet.
Last night we had a recipe that we’ve really grown to enjoy (most of us anyway
!) With a few minor changes, we were able to mix up a double batch of this delicious Black Bean Chili for supper. Probably the hardest part was eliminating the usual toppings that make it creamy, more flavorful, and of course just plain unhealthy…
Black Bean Chili
Serves 10Ingredients:
2 Tablespoons olive oil 2 onions chopped 2 jalapeno peppers, seeded and minced (we left this out) 20 fresh mushrooms, quartered (we left this out) 4 red bell peppers, seeded and chopped 12 Roma tomatoes, diced 2 cups fresh corn kernels (we left this out) 2 teaspoons ground black pepper 2 teaspoons ground cumin 2 Tablespoons chili powder 6 (15 oz) cans black beans, drained and rinsed 3 cups chicken broth 2 teaspoons salt (or measure to taste)Directions:
Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes, and corn for 10 minutes or until the onions are translucent. (We usually saute the onions for a little while first, and then add the other ingredients) Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken broth, and salt. Bring to a boil. Remove 5 cups of the soup to food processor or blender. Puree and stir the bean mixture back into the soup. (We usually puree all of it). Serve hot by itself or over rice (We let it heat a little longer on the stove after we puree it – until it begins to bubble). Note; Rather than the usual sour cream, crushed corn chips and cheese for topping, we used rice or fresh avacado chunks…and of course a good healthy salad on the side!!!





























































