For 5-6 Healthy Servings:

Spices

2 TBLsp Vegetable Oil

1 Large Piece of Raw Ginger (~ 3 inches), peeled and finely chopped in bits

1 Large Onion, chopped

1 Yellow Pepper, seeded and chopped

8 Garlic Cloves, peeled, smushed

1 TBLsp Cumin Seeds, pinched

1 TBLsp Chili Powder

1 TBLsp Dried Oregano

1 Small Package of Ground Beef – (Leave out for Vegetarian Style)

Vegetables

2 Cups Fresh or Frozen Corn

One  .4  L  Soaked 24 Hrs or Canned Black Beans, rinsed and drained

One  .4  L  Soaked 24 Hrs or Canned Kidney Beans, rinsed and drained

One  .8  L  Whole Tomatoes

1 Sweet Potato, peeled and finely diced

Topping Before Serving

1 Pinch of Cinnamon

1/2 Cup Sour Cream

1/8 Cup Cilantro Leaves, washed

1 Green Onion, washed, chopped

1 Large Package of Ground Beef  (Leave out for Vegetarian Style)

Instructions

1. In Large Saucepan, heat oil to medium-low and sautee raw ginger and all spices together, except onion and garlic

2. In Small saucepan, sautee onion on Low slowly, until soft, brown and caramelized

3. In 3^rd Saucepan, slow cook on Low Groundbeef, and drain all fat

4. Add Caramelized Onion and drained Groundbeef to Spices in Large Saucepan; add garlic and yellow pepper; sautee for another 2 minutes on Low

5. Add All Spices (and Beef mixture if not vegetarian) to Vegetables in Large Crockpot or Saucepan and Bake at 190 degrees for 24 hrs.

6. Mix  Cinnamon, Sourcream, Cilantro and Green Onion in large Bowl (Keep Cool)

7. Serve Large Dollap of Sourcream on each Bowl before serving

8. Serve with Delishious Warm Bread Rolls with Yummy Butter (My favorite is Vegan Earth Balance)

9. Enjoy!

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For 15-18 Healthy Servings:

Spices

6 TBLsp Vegetable Oil

1 Large Piece of Raw Ginger (~ 8 inches), peeled and finely chopped in bits

3 Large Onions, chopped

3 Yellow Peppers, seeded and chopped

2 Heads of Garlic, peeled, smushed

3 TBLsp Cumin Seeds, pinched

3 TBLsp Chili Powder

3 TBLsp Dried Oregano

1 Small Package of Ground Beef – (Leave out for Vegetarian Style)

Vegetables

6 Cups Fresh or Frozen Corn

Three   .4 L Soaked 24 Hrs or Canned Black Beans, rinsed and drained

Three   .4 L Soaked 24 Hrs or Canned Kidney Beans, , rinsed and drained

Three   .8 L Whole Tomatoes

3 Sweet Potatoes, peeled and finely diced

Topping Before Serving

3 Pinches of Cinnamon

1  1/2 Cup Sour Cream

3/8 Cup Cilantro Leaves, washed

3 Green Onions washed, chopped

Instructions

1. In Large Saucepan, heat oil to medium-low and sautee raw ginger and all spices together, except onion and garlic

2. In Small saucepan, sautee onion on Low slowly, until soft, brown and caramelized

3. In 3^rd Saucepan, slow cook on Low Groundbeef, and drain all fat

4. Add Caramelized Onion and drained Groundbeef to Spices in Large Saucepan; add garlic and yellow pepper; sautee for another 2 minutes on Low

5. Add All Spices (and Beef mixture if not vegetarian) to Vegetables in Large Crockpot or Saucepan and Bake at 190 degrees for 24 hrs.

6. Mix  Cinnamon, Sourcream, Cilantro and Green Onion in large Bowl (Keep Cool)

7. Serve Large Dollap of Sourcream on each Bowl before serving

8. Serve with Delishious Warm Bread Rolls with Yummy Butter (My favorite is Vegan Earth Balance)

9. Enjoy!

Additional Info:

Main importance is to always sautee fully the spices FIRST and Separately, then add to other ingredients; and always use fresh raw ginger.  This aids in smooth digestion.

Organic Raw Chili is also good!  But better in summer!