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Troy Miller

Three-Bean Sweet-and-Spicy High-Cruciferous Chili

5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12
Course: Camping, Dinner, Lunch, Main Course, Snack
Cuisine: American, Mexican
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Blend chopped cauliflower with tomatoes in high-speed blender. Add to chili pot.
  3. Add rest of ingredients except corn and garnish. Bring to a boil, and simmer on low for about 1 hour.
  4. Adjust spices to your taste. Add corn as turn off the pot (this maintains corns sweetness til the end).
  5. 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