Ference Chili

Dr. Lisa Ference, board certified Lifestyle Medicine and Culinary Medicine physician, creates the famous Ference Chili. Ference Chili Recipe Adapted from a 4 Bean Emeril Lagasse Ground beef Chili Produce: 1 onion 2-4 carrots chopped 2-4 Celery chopped 1-2 bell pepper chapped 3-4 cloves garlic minced Spices: 2T Chili powder 2T Cumin 3 bay leaves ½ tsp black pepper 1.5 tsp cinnamon 1.5 tsp coriander ? salt to taste Pantry items: 1 lg can diced tomatoes (can use fire-roasted if you prefer) 3-4 cups vegetable broth 4 cans assorted beans I use White kidney , garbanzo, black and Great northern. 1-2 cups corn (frozen, fresh or can) Directions: Sauté Veggies in oil or water until soft. Add spices except bay leaves and cook for 1-2 minutes Add tomatoes, broth and bay leaves boil then simmer for 30-40 min Rinse beans well and add along with corn. Heat until warm. Notes: 1. I often buy a container of Mirepoix (pre-chopped onion/carrots/celery) and don’t worry about exact amounts 2. Can add a diced sweet potato when adding liquid. Be sure to cook until soft 3. Can add any type of Mushrooms diced to add umami / “beefy” taste. 1-2 cups. 4. The type of broth you use will vary the taste so find one you like in other recipes. 5. The type of spices you use especially chili powder will also alter the taste and heat of the dish. I use a Trader Joes with lime juice and this recipe is not very spicey. You can adjust the heat with a different brands, adding more or adding some fresh hot peppers when sautéeing veggies. 6. If you feel you need to mellow the flavor of thicken the chili you can add tomato paste which will sweeten a bit as well.