This is a recipe adaption from Dr. Fuhrman's Eat to Live Cookbook. I made it allll the time when I first made my lifestyle change. I made some tweaks and additions for my version below.
Vegetables
6 cups diced tomatoes
2 cups chopped broccoli
½ cup cauliflower, finely chopped
12 oz fresh or frozen spinach, chopped
1 cup chopped zucchini
1 cup chopped yellow squash
1 cup chopped sweet yellow onion
1 cup chopped sweet corn
4 - 6 mushrooms, finely chopped
½ cup cup dried goji berries
1 cup chopped green bell pepper
½ cup other peppers peppers like red, poblano, banana pepper [or more green pepper]
1 tbsp finely chopped jalapenos [or 1 can of mild green chilis]
6 - 8 cloves minced garlic
1 cup black beans, rinsed
1 cup kidney beans
1 cup pinto beans, rinsed
Spices + Broth
5 tbsp chili powder
2.50 tbsp cumin
1 tsp onion powder
2 cups vegetable broth [more as needed]
1
Add all ingredients to a big stove-top pot. Cook on medium-high heat until vegetables are tender.
Ingredients
Vegetables
6 cups diced tomatoes
2 cups chopped broccoli
½ cup cauliflower, finely chopped
12 oz fresh or frozen spinach, chopped
1 cup chopped zucchini
1 cup chopped yellow squash
1 cup chopped sweet yellow onion
1 cup chopped sweet corn
4 - 6 mushrooms, finely chopped
½ cup cup dried goji berries
1 cup chopped green bell pepper
½ cup other peppers peppers like red, poblano, banana pepper [or more green pepper]
1 tbsp finely chopped jalapenos [or 1 can of mild green chilis]
6 - 8 cloves minced garlic
1 cup black beans, rinsed
1 cup kidney beans
1 cup pinto beans, rinsed
Spices + Broth
5 tbsp chili powder
2.50 tbsp cumin
1 tsp onion powder
2 cups vegetable broth [more as needed]
Directions
1
Add all ingredients to a big stove-top pot. Cook on medium-high heat until vegetables are tender.
0
Thank you!!! I’d never think to put goji berries in chili 🙂
It’s like sweet and spicy at the same time. I love it!