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