A little splash can make a big difference in your health when it comes to vinegar. Who knew that this sour liquid could be so sweet for your body while enhancing the flavor of so many dishes?
Since vinegar was one of the ingredients we choose for our ingredient of the week contest, I thought I would do a little research on the health benefits of vinegar and share my mom’s famous sweet and sour chili recipe. It always leaves people raving!
Although vinegar (apple cider is most often written about) has been touted as a cure-all for many years, little research has actually been done on it. But what researchers and vinegar advocates seem to agree upon is that vinegar improves our body’s absorption of nutrients, including calcium (one of the reasons it’s great to have a vinegar-based salad dressing on your calcium rich leafy greens), helps control blood sugar levels by slowing the breakdown of carbohydrates into simple sugars and can aid in weight loss when it is used as a substitute for mayonnaise and cream in dressings, sandwich spreads and marinades.
- 2 onions, chopped
- 2TBSP grapeseed oil
- 2 medium tomatoes, diced
- 2 cans dark red kidney beans
- 1 can black beans
- 1 can corn
- 2 TBSP Chili powder
- 1 cup coffee or water
- 2 TBSP brown sugar (to taste)
- 1 TBSP vinegar (to taste)
- Salt and pepper to taste
Sauté the onions in oil until soft. Add tomatoes, kidney beans, black beans, corn and chili powder. Stir. Add one cup coffee (or water), more or less to get the consistency you want. Finally, add the brown sugar and vinegar to achieve a sweet and sour flavor. Let chili simmer for 30 minutes.