Ch-ch-ch-Chia! Honestly, I think that jingle has got to go down in history as one of the most successful marketing campaigns of all times. I can’t even open a bag of chia seeds without humming the tune in my head.

Little did I know back in the 80’s while I was coveting my own sprouting pet that the little seeds were actually nutritional powerhouses. Chia is an amazing source of fiber, protein, omega-3 fatty acids, calcium, manganese and phosphorus. Not bad for tiny beads that we used to slather on ceramic animals for decoration!

I was inspired to make this chili after watching Dr. Ali Zentner on the Steven and Chris Show (I love those guys btw). Dr. Ali has a recipe in her book for a Chia Chili but I decided to freestyle and make up my own creation based on the ingredients that I enjoy. And that is the beauty of this recipe – you can add your favourite things (cubed potato, squash, celery, yams….whatever) and dial-up or ease off on the spices to make it just to your liking. I prepared mine in a large stock pot on the stove but I’m thinking you could also fire up your crock pot, toss in the ingredients and let them simmer all day long. Then you grab a baguette on your way home from work, breeze in the door with dinner all prepared and look like a total rock star!

Spicy Chia Chili (inspired by Dr. Ali Zentner)

1 onion, chopped
2 cloves garlic, minced
3 tablespoons of chili powder
1 tablespoon extra virgin olive oil
2 cups of sliced mushrooms
1 red pepper, diced
2 vegetable or mushroom bouillon cubes dissolved in 3 cups of hot water
1 can organic kidney beans, rinsed and drained
1 can organic black beans, rinsed and drained
1 can organic chick peas, rinsed and drained
1 28 oz can organic crushed tomatoes
1 28 oz can organic diced tomatoes (with juices)
1 cup frozen organic shelled edamame beans
1 cup frozen organic sweet corn kernels
3/4 cup chia seeds
1 small jalapeno pepper, finely diced
1 tablespoon of hot sauce (I used green tabasco)
I zucchini, cubed
1 cup fresh spinach or kale leaves, finely chopped

Heat oil in a large stock pot over medium heat. Add onion and garlic and sauté for 2-3 minutes. Add mushrooms and red pepper and cook for 3-5 minutes longer.

Add in water/bouillon mixture, both cans of tomatoes, all cans of beans, edamame, corn, chili powder, hot sauce, jalapeno and chia seeds. Bring mixture to a boil, stirring frequently then reduce heat to low, cover and simmer for about an hour. Stir the mixture a few times and add more water if it seems to be getting too thick.

Toss in the zucchini and spinach (or kale) leaves and stir to combine. Cook for 15 minutes longer. Season with salt and pepper if desired.

Enjoy!