Medium // 35 mins // Yields 6 quart
There are a lot of great organic, healthy, AND delicious prepared foods on the market these days. We utilize them to make a veggie-loaded big batch of chili quickly. It’s great the day you make it and even better later in the week.
Large soup pot w/ lid
Small sauce pan w/ lid
2 ~ 3 Med Onions, diced
1 Med Eggplant, diced
1 Head Cauliflower, diced
1 Head Cabbage, cored & diced
1 Head Broccoli
1 Bunch Kale, 1” pieces
3 ~ 4 Med tomatoes, diced, about 2 cups
3 ~ 5 Cloves Garlic, sliced
1/3 Cup Evoo, 1/2 Tsp Black Pepper
(Opt) 1 1/2 Tbs Chili Powder
(Opt) 12 ounce Bottle of Beer, or Water, Broth
2 Cans Chili, 1 Can Beans, 1 Jar Salsa
1 Med Lime, juice & zest
1/4 Cup Evoo, Sea Salt & Black Pepper, to taste
1/4 Cup Pepitas, 1 Clove Garlic, minced
1 Cup Cilantro, minced
Make your harvest broth while you prep out the vegetables. Add the peels & tough stems to a covered saucepan. Add in a quart of water or more, salt & pepper, cover & set over high heat for 10 mins. When it boils, remove cover & reduce heat to med high. Saute onions in evoo w/ black pepper for about 5 mins, add the garlic & toss for 2 more mins. Add in the chili powder & bloom the spices in the oil.
Add the eggplant & sauté turning to coat w/ the spices. Add in the beer, or strain in the veggie broth. Cook for 5 mins over a high flame to tenderize the eggplant & reduce the liquid. Eggplant is a vegetable that is not good al dente. So we like to give it a head start. While the chili cooks combine all the optional salsa ingredients in a small bowl or jar.
Add in the cabbage & cauliflower, the chili, beans & jar salsa & the broth if you haven’t strained it in yet. Cover and cook over high heat for 10 mins. Then remove the lid for 6 mins more. Add the broccoli & kale and cook 5 mins more. Serve with a dollop of organic brown rice if you wish & top w/ Tomato & Pepita Salsa.
Brown rice & beans combine to make a full spectrum protein. And both are loaded w/ healthy fiber, vitamins & minerals. Make a big batch of this crowd pleasure on the weekend and take it with you for a lunch you’ll really look forward to. This is power on a plate. It makes superb nachos. Show us yours!