5 Best Chilli Recipes — Healthy, Non-Toxic & Delicious Cooking In MEC


5 Best Chilli Recipes — Healthy, Non-Toxic & Delicious Cooking In MEC

Here are 5 healthy and delicious chili recipes for cooking in your MEC Pure Clay Pot. As you are taking all the steps needed to cook an extremely healthy and nutritious recipe, it is important to keep these things in mind:

  1. Avoid unhealthy canned ingredients like chicken broth as the dish will still be very flavorful when cooked in MEC pots. They cook with gentle heat that keeps the nutritional value and the natural flavor of your food intact.
  2. If your recipe demands, use homemade chicken broth or vegetable broth. You can always make these at home  and store them in glass jars for future use.
  3. Use sea salt (has many trace minerals), raw sugar like “Jaggery”, and good minimally processed cooking oil like coconut oil, sesame seed oil, or olive oil.  Avoid vegetable oil or corm oil and the likes.

Healthy Chicken Chili recipe

The MEC difference:

Besides your food being fully non-toxic (no metals and chemicals interacting and leaching in to the food), and more nutritious (the heat cooking the food is different and cooks without damaging nutritional cells).  Here are some more advantages to making chill in MEC’s pure clay pots:

1. The complete recipe can be done in one pot, including cooking the beans Beans and lentils take anywhere from 30 mins to 1.20 hours to cook. To save time off course you can use home pre-cooked beans too.

2. Less water is required than mentioned in recipe for conventional cookware.

3. The water left from cooking the beans will be enough for the recipe, typically it’s recommended this water be discarded to prevent beans from causing flatulence.  Not so when cooked in clay.

4. If recipe calls for pureeing ingredients you may not have to when cooking in clay.  Just let the ingredients cook some more and smash against the clay walls and they could be easily softened and will blend in well with the rest of the recipe to form a thick base. when cooking in other ware the ingredients acquire a harder texture and thus require pureeing separately to mash them down. The same food that cooks softer in pure-clay can also be easily be mashed to a puree as the walls of the pot are an ideal and smooth texture of the inside of a mortar (a the back of  your wooden spoon a pestle)

1. Slow Cooked GREEN CHICKEN CHILI – A Unique & Healthy Twist on Traditional Chili


(Serves 6-8)

3 pounds boneless, skinless chicken thighs; 2 large sweet potatoes, unpeeled, cut into 1″ cubes (about 2 pounds); 16-ounce tomatillo salsa (salsa verde) (about 2 cups); 2 cups water; 2 teaspoons ground cumin; 2 teaspoons (or more) kosher salt; 1 teaspoon (or more) freshly ground black pepper; cooked dried beans; Sliced avocado, cilantro leaves, sour cream, and/or finely chopped onion (for serving; optional)


Mix chicken, potatoes, salsa, water, cumin, salt, and pepper in MEC pot. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 3.5 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.

2. BEEF AND SQUASH CHILI – Comfort Food at its Finest


(Serves 6)

1 dried ancho chile; 1 dried pasilla chile; 3 cups water; 2 tablespoons plus 1 teaspoon vegetable oil; 1 pound boneless beef chuck roast, cut into 1/2″ pieces; Kosher salt; Freshly ground pepper; 1 large white onion, finely chopped; 4 garlic cloves, finely chopped; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/2 acorn squash, scrubbed, sliced into thin wedges, then into 1″ pieces; 2 tablespoons fresh lime juice; 2 tablespoons raw pumpkin seeds (pepitas); Sour cream; Chopped avocado; Sliced red onion (for serving)


(1) Toast chiles in a dry small MEC pot over medium heat, turning occasionally and pressing down to help them make contact with the pot, until darkened in color and beginning to soften, about 3 minutes.Cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; remove seeds and stems. Purée chiles and water in a blender until smooth, about 1 minute.

(2) Once chilies have soaked 10 minutes, heat 1 tablespoon oil in a large MEC pot over medium. Season beef with salt and pepper and cook, stirring occasionally, until browned all over, about 5 minutes. At this point, quite a bit of liquid will have accumulated; continue to cook until it has evaporated, about 3 minutes. Transfer beef to a plate.

(3) Add 1 tablespoon oil to pot, then white onion and garlic; season with salt and pepper. Cook, stirring often, until softened, 6–8 minutes; onion juices will help loosen anything left on bottom of pot. Add cumin and oregano and cook, stirring, 1 minute.

(4) Return beef to pot and add water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until almost completely reduced, about 4 minutes. Add chile purée, season with salt and pepper, and bring to a boil. Reduce heat and simmer until liquid is slightly thickened and meat is tender, 20–25 minutes. Add squash; cover and cook until tender, 10–15 minutes. Stir in lime juice.

(5) Meanwhile, preheat oven to 350°. Toss pumpkin seeds and remaining 1 teaspoon oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until golden brown, 8–10 minutes. Let cool. Serve chili topped with sour cream, avocado, red onion, and toasted pumpkin seeds.

3. Butternut Squash, Turkey and Beans Chilli – Amazingly Delicious and Healthy


(Serves 8)

1 large red onion, finely chopped; 6 garlic cloves, minced; 2 tablespoons finely chopped rosemary
Kosher salt; 2 teaspoons crushed red pepper; 1 1/2 pounds ground dark-meat turkey; 3.5 lbs whole peeled tomatoes, drained, juices reserved, and chopped; 4 cups diced butternut squash; 15-oz. cooked and dried cannellini beans; 1 pound Tuscan kale (also called dinosaur or Lacinato kale), stems discarded, leaves roughly chopped (about 8 cups); 12 large sage leaves, finely sliced


  1. Heat some water in a large MEC pot set over medium heat, add the onion, garlic, rosemary and a large pinch of salt and cook, stirring occasionally, until the onion is just barely softened, about 5 minutes.
  2. Add the crushed red pepper and toast for 30 seconds.
  3. Add the turkey and cook, stirring occasionally, until the meat is cooked through and quite browned and its moisture has evaporated, 15 to 20 minutes.
  4. Add the tomatoes and their juices to the pot, along with another big pinch of salt, and bring the mixture to a boil.
  5. Turn the heat to low and gently simmer, uncovered about 25 minutes. Stir in the squash, cover the pot and cook over medium-low heat, stirring occasionally, until the squash is just tender about 25 minutes.
  6. Add the beans, kale and sage and cook, uncovered until the kale is just wilted, about 5-7 minutes. Season with salt. Ladle the chili into MEC bowls and serve.

4. Vegan Kidney Beans & Halapinio Chilli – A Healthy Chilli Cooked in Pure Clay


(Serves 6-8)

1 medium yellow onion, diced; 1 cup shredded carrots; 1-2 jalapeño peppers, stemmed, seeded, and minced; 3 garlic cloves, minced; 1/2 cup bulgur, rinsed; 2 tablespoons chili powder; 1 tablespoon ground cumin; 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes); 15-ounce kidney beans, drained and rinsed; 15-ounce black beans, drained and rinsed; 1 1/2 teaspoons kosher salt, or to taste; Chopped fresh cilantro


(1) Heat some water in a MEC Dutch oven or MEC large pot over medium heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5-7 minutes. Add the garlic and sauté for 1 minute. Add the bulgur, chili powder, and cumin and stir until well combined.

(2) Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender about 1 hour. Season with salt to taste. Serve with a sprinkling of cilantro, if desired.

5. VEGETARIAN BLACK BEAN CHILI – A Serious Crowd Pleaser


(Serves 4)

1/4 cup water; 2 cups chopped onions; 1 2/3 cups coarsely chopped red bell peppers (about 2 medium); 6 garlic cloves, chopped; 2 tablespoons chili powder; 2 teaspoons dried oregano; 1 1/2 teaspoons ground cumin; 1/2 teaspoon cayenne pepper; 3 15- to 16-ounce black beans, drained, 1/2 cup liquid reserved; Chopped fresh cilantro; Sour cream; Grated MontereyJack cheese; Chopped green onions


Heat water in MEC large pot over medium heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10-12 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans and 1/2 cup reserved bean liquid. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally about 15-20 minutes. Season to taste with salt and pepper. Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

“Everything is so moist tender and delicious that I cook in it!…”

– Diane Bedlin

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