This is a comfort dish on a cold day – warms the soul! By adding all the cruciferous veggies, it maintains healing-food status. The sweet potato and corn add the sweetness, and we love to add lots of spice. It stores well and makes for delicious leftovers. Our chili is quick, simple, and hearty – a perfect weeknight go-to meal.
Three-Bean Sweet-and-Spicy High-Cruciferous Chili
Ingredients
- 1 onion, chopped
- 3 cloves garlic, diced
- 1 green pepper, chopped
- 1 small cauliflower head, or 1/2 large one, chopped
- 1 sweet potato; peeled and chopped
- 3 15-oz cans no-salt beans (kidney, pinto, black, navy, etc)
- 2 28-oz boxes or jars (such as Pomi) diced tomatoes
- 2 cups frozen corn kernels
- 1 14-oz bag frozen greens - collards, kale, chard
- 2 1/2 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp garlic powder
- 1 cinnamon stick
- 1 *bay leaf optional
- 1-2 *jalepeno peppers, seeded optional for spice
- 1/4 tsp *red pepper flakes optional for spice
- *Pinch of black pepper or sea salt to taste optional
- 2 tbsp water
- Fresh cilantro, chopped green onion, avocado - optional for garnish
Instructions
- In a large pot, sauté the onions in two tablespoons water over low-medium heat for a few minutes until tender. Add garlic and green pepper and sauté about 3-5 minutes.
- Blend chopped cauliflower with tomatoes in high-speed blender. Add to chili pot.
- Add rest of ingredients except corn and garnish. Bring to a boil, and simmer on low for about 1 hour.
- Adjust spices to your taste. Add corn as turn off the pot (this maintains corns sweetness til the end).
- Serve in bowls and garnish with fresh cilantro, green onion slices, avocado slices, and/or nutritional yeast.
Notes
Can keep it simple by adding all the ingredients to the large chili pot, bring to a boil, and simmer for 1 hour. Use whatever ingredients you have in your pantry - this recipe is flexible. Just don't forget the greens!
-From Eatandlivehealthfully.com
One of our favorites!