Possibly The Best Chili Ever

• 12 oz. Impossible Meat™ ground beef or your choice of “meat” or mushrooms or more beans
• 1 package McCormick™ Original Chili Mix *
• 1 can pinto beans (Goya™ organic)
• 1 14 ounce can tomato sauce
• 1/2 c diced tomatoes (peeled and seeded)
• 2 T avocado oil
• 1/2 C chopped yellow onion
• 2 cloves fresh garlic, minced 
• 1 t ground turmeric
• 1 T dry onions
• 1 T chili powder +/- heat as you prefer
• 1 T mushroom powder (reishi or a blend)
• 1/2 t asafoetida powder (helps legume digestion, oniony flavor, member of the celery family) 
• 1 t fresh minced oregano
• 1 t dry oregano leaves (+ immunity)
• 1 t ground cumin
• 1/4 t fresh black pepper (+ nutrient absorption)
• 1 T psyllium husks
• 3-5 astragalus root strips (+ immunity)
• 1/2 – 1 cup of water

Heat the oil in a pot large enough to hold all the ingredients. Brown the Impossible with 1/4 t sea salt, trying to keep some chunks. Add onion & garlic. Turn heat to low until alliums are clear. Add remaining herbs & spices and stir well. Add 1/2 C water, beans, tomato sauce, psyllium & tomatoes. Add more water for the thickness you prefer. Simmer gently for 10 minutes. Remove astragalus & discard. Serve with green onions, cheese or faux cheese and crackers. I like a glass of milk with my chili. Have soy, oat, almond or grass fed diary according to what makes your body happy.

• You can make your own chili mix if you like. I know, McCormick’s is a non-organic item which is usually NOT my go to. BUT comfort memory of this McCormick blend won in this recipe.