The following recipe is for a rich and hearty chili that can be made in under 30 minutes. (We told you it was easy chili!) Even though this is a vegetarian chili, it’s so flavorful that you won’t even notice the meat is missing.
2-3 cups mixed vegetables (carrots, onions, zucchini, cabbage, mushrooms)
1 can crushed organic tomatoes (fire roasted)
1 can dark kidney beans (rinsed)
1 can black beans (rinsed)
1-2 tbsp olive oil
2 tbsp minced garlic
3-4 tbsp mixed spices (chili pepper, cayenne pepper, cumin)
1/2 tsp salt
1 tbsp cocoa powder
3 chopped prunes (optional)
1/2 cup mashed cauliflower (optional, as thickener)
In a medium pot, sauté chopped vegetables and garlic in olive oil. Cook until the carrots are tender. Mix in tomatoes, kidney beans, and black beans. Add spices, along with a dash of salt. Simmer for 10 minutes. Serve with a handful of gluten-free crackers or a leafy green salad.