Score a perfect ten for this super-healthy chili loaded with flavor. The addition of garden veggies to a classic garlicky black bean chili recipe makes it more nourishing and more interesting and tasty as well. We give it two enthusiastic thumbs-up!
4 cups water
1 1/4 cups black beans, presoaked, rinsed, and drained
1 3-inch strip dried kelp
3 cups cauliflower florets
1 tablespoon extra-virgin olive oil
6 cloves garlic, thickly sliced
1 1/2 cups sliced onions
1 tablespoon cumin seeds
1 14-ounce can diced tomatoes, with their juices
10 sun-dried tomatoes
3 cups zucchini, quartered and cut into 1/2-inch pieces
1 tablespoon chili powder
2 tablespoons dried oregano
Sea salt to taste
1. Bring water, beans, and kelp to a boil in a large stockpot. Reduce heat to medium-low and simmer, covered, fro one hour, or until beans are soft. Add cauliflower and continue to simmer 5 to 10 minutes, or until tender.
2. Heat the oil in a medium-sized skillet over medium heat. Add garlic, onions. and cumin and saute 5 minutes, or until the onions begin to soften.
3. Add sautéed onion mixture to the beans, along with both diced and sun-dried tomatoes, and continue simmering for 5 minutes. Add zucchini and simmer another 10 minutes, or until tender.
4. Stir the chili powder, oregano, and salt into the chili, and simmer another 5 minutes to blend the flavors. Serve hot.
Serves 6 to 8.
Adapted from Going Wild in the Kitchen, by Leslie Cerier (Square One, 2005). Copyright (c) 2005 by Leslie Cerier. Reprinted by permission of the author.
Adapted from Going Wild in the Kitchen, by Leslie Cerier (Square One, 2005).