This recipe is designed as a one-pot meal for an individual with hepatitis C. I was inspired to create this hearty beet and lentil chilli because it is incredibly warming, nutritious, simple to throw together. One of the main side effects of hepatitis C is fatigue, so I created this recipe as a quick to put together, and easy to just let simmer dish. Energy levels can fluctuate, so on a good day this chilli can be cooked and packed away for future meals on days when cooking might feel impossible. This is also a great dish for family and friends to make for someone who has hepatitis C because it makes about 6 servings (lots of easy to heat-up meals!).
This one pot meal is loaded with nutrients that support symptoms and side effects of hepatitis C. These foods reduce inflammation, support liver health and increase energy levels
- Folic acid helps support adrenal gland function and helps support stress and fatigue
- Balances neurotransmitters in the brain and supports the production of serotonin
- B6 helps turn food sources into energy and supports serotonin production
- Selenium is an antioxidant that helps reduce inflammation
- Carotenoids help aid in inflammation
- Inulin Supports removal of toxins and harmful bacteria while increasing absorption of calcium and magnesium
Black Beans / Lentils
- Fiber is incredibly important to help stabilize blood sugar to encourage optimal health
- Folic Acid see beets
- Magnesium helps relax muscle tension and the nervous system. This micronutrient also helps decrease water-retention (often a side-effect of cirrhosis). Additionally, magnesium can help increase energy levels and decrease depression and anxiety.
- Curcumin helps reduce inflammation
- B12 helps nervous system function and managing energy by effectively utilizing protein, fats and carbohydrates
- Alpha-lipoic acid is an antioxidant that supports metabolism and has healing benefits to support liver health
2 TBSP coconut oil
2-3 cloves of Garlic, minced
1 white onion, diced
2.5 TBSP chilli powder
1 TSP turmeric
1 TSP paprika
2 carrots, chopped into thick circular chunks
3 beets (golden or purple, I loved golden because they are less messy!), peeled and chopped into medium sized chunks
1 red pepper, diced
2 celery stocks, chopped
1 TBSP maple syrup
3/4 cup red lentils, washed and drained
2 cups of black beans (or two 15oz cans)
1 can of organic diced tomatoes
2 cups of water (more if needed!)
1 cup of dandelion greens, washed and chopped
1/2 TSP salt (more or less, to taste)
1 jalapeño, chopped (if spice is not your thing, then reduce by half or omit completely!)
Optional topping ingredients
- Heat coconut oil on medium heat in a medium to large sized pot!
- Add the garlic and onion, sauté for 2-3minutes until fragrant
- Add the chilli powder, turmeric and paprika combine with the garlic and onion, adding a splash of water if too dry (or fear of burning!)
- Combine the carrot, beets, red pepper, and celery in the pot mixing well to combine spices
- Add 1 cup of water, mixing well with the vegetables
- Toss in the maple syrup, tomatoes, lentils, back beans, jalapeño and 1 cup of water, stirring to combine, adding more water if needed
- Turn up the heat to medium-high and let the chilli bubble, after the chilli is bubbling and gurgling, turn down the chilli to low heat and let the deliciousness simmer!
- After the vegetables are fork-tender (check the beets!) then your chilli is ready to devour!
- Spoon the chilli in a big bowl, and add the dandelion leaves on top (as much or as little as you would like (but more is better!!))
- Optional garnish with cilantro, avocado, or nutritional yeast
- Transfer leftovers to a glass container or mason jar for leftovers! If refrigerated, consume with 3-4 days. Freeze for longer life! Enjoy!