This recipe for marijuana is spicy enough to warm you up, potent enough to help regulate appetite, and may even support you in achieving your health goals.
For patients and some recreational users, incorporating cannabis into your daily routine can have a significant and positive impact on overall health.
Since feeling full and using cannabis is not always on hand, especially for new users, I thought it wise to offer some tips for keeping snacks on.
Things to know before enjoying cannabis.
- Know your dose. Follow the old saying “start low and go slow”. Once you’ve found your ideal dose, you’ll know what to expect when enjoying cannabis.
It’s the excessive saturation of the receptors in our endocannabinoid system that may lead to unwanted side effects, such as getting snacked on.
- Know that THC stimulates the release of ghrelin, the hunger hormone. Delta-9 tetrahydrocannabinol (THC) activates the hypothalamus which signals the release of the hormone ghrelin in the stomach. Ghrelin is an important hormone that lets you know when you feel hungry. Ghrelin has other functions including playing a role in energy balance, heart protection, muscle atrophy, and bone metabolism.
My tip: Have healthy snacks on hand to satiate the cravings caused by the hormone ghrelin.
- Find out what food you ate that day (And the last few days). Sometimes it is not light foods. You may be experiencing hunger pangs due to a nutrient deficiency in protein or vitamins.
It is important to nourish your body, and this chili pepper is packed with protein, vitamins, and minerals.
- Know that hemp can make food more appealing. Cannabis use may increase the sense of presence, and increase senses such as sight, smell, and taste. Hemp can make foods more appealing and may make you more adventurous.
Here’s what consuming this herbal cannabis regularly can do for you.
While new users may report overeating, chronic cannabis users report a different experience. Often times people say that cannabis helps them manage their body weight. Interestingly, several studies support this, showing that chronic users have lower weight overall and a lower risk of obesity. (Of course, chronic cannabis use carries health risks of its own.)
You may have already heard that beans are good for your heart. In fact, there is a rhyme that goes along with something like this. Soluble dietary fiber, such as the fiber in beans, has been shown to lower blood pressure and reduce inflammation.
In 2017, scientists found that a single dose of cannabidiol (CBD) reduces blood pressure in healthy individuals. While there are many anecdotal reports of cannabis use experiencing low blood pressure with chronic use, it is important to consult your doctor before using cannabis to control symptoms. Some symptoms show us that there is a more serious condition that needs to be treated.
- Provides gastrointestinal support
Both hemp and beans benefit the gut. Beans with their soluble dietary fiber, high nutritional content, and other undigested compounds like phenols, peptides and phytochemicals have been shown to improve gut health, reduce inflammation, and repair colon damage.
Several studies have been conducted on how cannabis supports the digestive system. Cannabis treats digestive disorders by reducing inflammation and balancing our endocannabinoid system by binding to cannabinoid receptor sites found in the digestive tract.
- Stimulates blood circulation and improves cholesterol levels
Depending on how many peppers you add to this recipe, you will be able to feel the chili peppers in their effect, warming your body by increasing blood flow to the tissues and stimulating circulation.
Poor circulation is associated with high cholesterol and high blood pressure. In fact, capsicum reduces the presence of cholesterol in the plasma, which leads to a decrease in HDL. Perhaps not surprisingly, chronic cannabis users appear to have lower plasma HDL cholesterol than less frequent cannabis users and nonusers.
Editor’s Note: The following prescription is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your doctor or other qualified health care provider with any questions you may have regarding a medical condition or treatment and before undergoing a new health care regimen.
Hemp chili recipe
- (5) Jalapenos, seeds or reduce the amount to less heat
- (3) Serrano pepper and seeds or leave to heat lower
- (2) green pepper
- (1) red pepper
- (1) large yellow onion
- (2) cans of chopped tomatoes
- (1) Can roasted tomatoes on the fire or replace the chopped tomatoes with additional cubes
- (2) cans of hot green pepper, cut into cubes
- (1) can whole corn kernels, drained (optional)
- (2) cans of drained black beans
- (1) can beans, strained
- (1) 7 oz. Can chipotle pepper with sauce
- 3 oz. Tomato paste or ketchup substitute
- 2 T olive oil
- 2 t. adobo seasoning
- 2 t. garlic
- 2 t. salt
- 1 t. cumin
- ½ oz. Hemp tincture (see note) or substitute your ideal dose of homemade cannabis coconut oil
Note: The strength of the dye varies greatly. For a milder experience, reduce the amount of dye or try a CBD-based dye. Read the label for the number of milligrams per ounce of dye and use the amount that works for you and your guests. Using half an ounce of dye may be too much or not enough. Use your best judgment, and always ask your guests what they used to eat.
Hemp chili, optional:
- (1) medium-sized onion, white or yellow, cut into cubes
- Shredded cheddar cheese, swiss cheese, or other favorite cheeses
- sour cream
- Salt or crusty bread
- Coarsely chop the vegetables and set them aside. Pro tip: When chopping hot peppers, wear gloves.
- Place a large saucepan on a stovetop over medium to high heat
- Add chopped vegetables to fry them a little in olive oil
- Reduce the heat to medium
- Add spices, milk, cumin, garlic and salt
- Add tomato paste or ketchup to the pot
- Remove the chipotle pepper from the can and cut into cubes
- Add the chipotle pepper cubes and the remaining sauce to the pot
- Add cans of tomatoes and chili
- Strain and add cans of corn and beans
- Stir the ingredients and let them simmer on the stove for hours to allow all the vegetables to melt into each other creating a wonderful blend of flavours. Stir occasionally during this process to prevent sticking to the bottom of the pan.
- Hot peppers are cooked when they appear to you, about 2-3 hours
- Just before the hot peppers simmer, add hemp tincture or soaked coconut oil
- Simmer for an additional 20 minutes, stirring occasionally
- Serves 10-12
This dish has the exact serving size of a bowl of chili. Depending on how many milligrams you use in your chili, you may get more or fewer servings. The topic of dosing can be confusing because each of us has a unique endocannabinoid system, and unlike many drugs that are affected by our weight, this is not the case.
It’s a good idea to look at typical dispensary or over-the-counter dosages, which indicate that 5mg THC and/or 15mg CBD per serving is a good starting dose for many people. New users may want to start with half that dose. Experienced users and medical patients will likely be familiar with the right dosage for the right occasion and will let you know what they are accustomed to.
This recipe is the perfect combination of no-fuss cooking and homemade cooking. The canned ingredients make preparing this chili super easy and when it’s ready to eat, no one will question the work involved in this dreamy chili.
Heck, just impress yourself. Try making a batch of hemp chili and freezing them in smaller containers as an easy dinner option on busy weeks. Depending on the amount of THC in one go, it can be a perfect evening meal, getting you ready to relax and unwind for the night.
Kathryn Cannon is a plant-based integrator, cannabis coach, and community herbalist. Terra Uma LLC was founded to enable clients to improve performance, mental health and general wellness using hemp and other plants and fungi. Catherine is also the founder of the Lifestyle Medicine Center and an urban farm in Portland, Oregon, and a group cannabis coaching practice in Washington, DC.
This recipe was not written or edited by Hirst. The authors are solely responsible for the contents.