Goji Berry + Vegetable Chili

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.

Category
Prep Time15 minsCook Time15 minsTotal Time30 mins
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.

Goji Berry + Vegetable Chili
0

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