This delicious chili is super nutritious: packed with veggies that are known to have immune boosting vitamins, minerals, and phyto chemicals. The combination of beans, broccoli, and goji berry also makes for an excellent source of lean protein. Most importantly, it’s a great tasting chili that combines the spice of the green chilis with the sweetness of the dried goji berries.
- 28 oz can of diced tomatoes
- 1 pound broccoli, chopped
- 1 large yellow onion, chopped
- 3/4 cup dried goji berries
- 2 zuchini, cut in half lengthwise and chopped
- 4 green chilis, seeded and chopped
- 3 cloves garlic, minced
- 1 14.5 oz can garbonzo beans, drained
- 2 14.5 oz cans red kidney beans, drained
- 4 tsp chili powder
- 2 tsp cumin
- Combine all ingredients in a large pot and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
How Not to Screw It Up
- You can get the broccoli you need in 1 pound bags in the frozen aisle of your local grocer. For use in the chili, frozen works great and saves you from having to chop all of that broccoli (and feel as if you are wasting all of the stems).
- It’s best to use the low sodium or no salt added cans of beans and tomatoes. This allows you to keep the sodium level of the chili low and lets you control the salt content for flavor.
- If you can’t find fresh green chilis, you can find canned ones in the Mexican food section of your grocer.