Here's what Rebecca Katz, author of One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends, says about this recipe: "I couldn’t imagine anyone going through chemo wanting chili, but that
only shows you what I know. I’ve cooked for some folks who, when the
urge hits them, want their chili now! I make sure they have it, in a
way that won’t do a number on their often delicate tummies. One key is
using red and yellow peppers, which, unlike green peppers, are sweet,
nutritious, and easy to stomach. I realized this dish had more than
enough flavor when I once forgot the chili powder and no one noticed.
Still, you can use the chili powder to run up the alarms."

 Ingredients
(makes 6 servings)

2 tablespoons extra virgin olive oil

1 cup chopped yellow onion

1½ cups chopped red, orange, and yellow bell peppers (small, bite-size pieces)

3 cloves garlic, minced

1 fresh jalapeño pepper, ribs and seeds removed, finely chopped

0 to 3 tablespoons chili powder (based on your taste buds!)

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground cinnamon

Pinches of sea salt

1 (28-ounce) can crushed tomatoes

1/2 teaspoon rapadura or other organic sweetener (optional)

2 (15-ounce) cans organic black beans, drained, rinsed, and mixed with a spritz of fresh lemon juice and a pinch of salt, or 4 cups cooked from dried black beans

Directions

1. In a 6-quart pot, heat the olive oil over medium heat. Add the onions and a pinch of salt and sauté for 3 minutes, until soft. Add the bell peppers and sauté until just tender. Add the garlic and jalapeño pepper and sauté for 30 seconds.
2. Stir in chili powder to taste, the cumin, oregano, and cinnamon. Mix thoroughly to coat the onions and peppers. Stir in the tomatoes, a pinch of salt, rapadura, and 1 cup of water. Cover and bring to a boil. Decrease the heat and simmer for 20 minutes. Remove the lid, add the beans and a pinch of salt, and simmer, uncovered, for about 15 minutes, stirring occasionally.

Tips from the author: “One time I was in a rush making this dish, which led to a serendipitous discovery. With no time to soak beans, I grabbed a can of cooked organic beans. Not a bad backup, and quick to boot. Here’s how you bring out their taste: Rinse the beans and squeeze a little lemon or lime juice over them. Then add 1/8 teaspoon sea salt. After they’ve been asleep in the can, wake them up with this spa treatment.”