Wind Down With This Chili con Cannabis
Vegetarian diets are on the rise lately, and even meat-eaters are trying out meat-free Mondays. There are some good reasons for this. For one, several studies have reported that vegan diets may promote weight loss. Furthermore, they can assist with heart health and even reduce the risk of Alzheimer’s disease.
One side effect of veganism’s popularity is a rise in meat-free alternatives to classic dishes. Chili con carne, for example, becomes chili sin carne, or chili without meat. The WayofLeaf team decided to try our own take on this Mexican-inspired dish but put a classic WoL spin on it by infusing it with cannabis.
We recommend using an indica-leaning strain for this dish. It’s something you’ll likely eat in the evening, so you don’t want to get yourself pumped up. Instead, a relaxing indica strain is perfect for unwinding in the evening.
Combining indica strains with this warming bowl of chili is the ultimate way to spend a comfortable evening. Get the complete recipe below.
What You’ll Need
- 2 tbsp cooking oil
- 1 red onion
- 1 red bell pepper
- 2 carrots
- 4 cloves garlic
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp oregano
- 1 can tomatoes
- 1 can black beans, drained
- 1 can kidney beans, drained
- 2 cups vegetable broth
- 1 bay leaf
- Bunch fresh cilantro
- 1 lime
- 4 doses canna oil (see below)
- Sour cream, for topping
- Rice, to serve
Step-by-Step Chili con Cannabis
Dice the onion, bell pepper, and carrots. Mince the garlic.
Warm the cooking oil in a large pot until it’s hot. Add the onion, pepper, and carrots with a big pinch of salt. Fry until the onion is translucent; about 7 minutes.
Add the garlic, chili powder, paprika, cumin, and oregano. Sizzle for about a minute, then tip in the can of tomatoes, black beans, kidney beans, broth, and add the bay leaf. Stir the chili to combine all the flavors, then bring it to a simmer. Cook for about 30 minutes. Meanwhile, prepare your rice.
Remove the pan from the heat and discard the bay leaf. Optionally, transfer about 1 cup of the mixture (including some liquid) to a blender and blitz until smooth, then tip the blended mixture back into the pot.
Stir in the chopped cilantro and squeeze in the lime juice. Taste and adjust the seasonings.
Serve the veggie chili on a bed of rice and add the canna oil. We prefer to let everyone add their own once the dish is served so they can control the dosage. We recommend using half to one teaspoon per person, although this can be varied according to tolerance and the strength of the oil.
Top the chili with extra cilantro and some sour cream, and enjoy!
What Makes This Chili So Great?
Chili is a beautiful dish all on its own. In our opinion, it can only be made better with the addition of canna oil. The earthiness of the herb lends itself brilliantly to this rich and hearty dish.
There are also some health benefits in store, including the following:
- THERE’S SOME CBD: If you wanted, you could make this a CBD chili and substitute the canna oil for CBD oil. However, using cannabis oil means you get the best of both worlds with multiple cannabinoids. You can still get some CBD in there, depending on the strain you choose.
- INDICA BODY HIGH: When using an indica strain in this recipe, you’re almost sure to get a relaxing body high that will have you melting into the couch. After a stressful day, this is the perfect way to unwind.
- PAIN MANAGEMENT: Medical marijuana is thought to have some potential for pain relief, although, notably, most patients use it in other ways. Nevertheless, there are some potential physical benefits to be had from enjoying cannabis in this meal.
- PLANT-BASED PROTEIN: The beans in this dish are loaded with plant-based protein. This form of protein is linked to a lower risk of cardiovascular disease.
- LOTS OF NUTRIENTS: A great rule of thumb when eating healthy is to fit as many colors on your plate as possible. Generally speaking, different colored veggies signify different vitamins and minerals. This chili packs anthocyanins from the red onion, carotenoids from the red pepper, and beta-carotene from the carrots. The variation is part of what makes this dish so great.