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.