|This recipe was requested from someone who attended one of my workshops the other day. Perfect timing, because I always crave this recipe when the weather is rainy and dreary – like today!
I love using chopped cauliflower to bulk up a recipe! Even though I absolutely love cauliflower, you can’t really taste it in this chili…which is good if you’re trying to get the kiddos to eat more veggies!
Not only is this recipe loaded with fiber and anti-oxidants, cauliflower, which is a cruciferous vegetable has protective effects on the liver! This is due to the high content of isothiocyanates, specifically indole-3-carbinol and sulforaphane.
These compounds dramatically improve the body’s ability to eliminate numerous carcinogens while enhancing both phase 1 and phase 2 detoxification pathways in the liver. That’s super exiting to a nutrition nerd like me! But never mind that, it just tastes really good!
To convert this recipe to a bean-free paleo recipe, in place of beans use ground chicken or turkey.
- 2 cups of crushed tomatoes
- 1.5 cups cooked black beans. If you’re using canned, a good BPA-free brand to try is Eden Organic.
- 1 head of cauliflower, chopped
- 1 onion, chopped
- 2 cloves fresh garlic (or 1 tsp. garlic powder)
- 1 bunch of spinach, lightly chopped
- 2 zucchini, cubed
- 1 cup organic salsa
- 1/2 tsp. cayenne pepper
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. allspice
- 1/4 tsp. ground cloves
- 1/2 tsp. Himalayan pink salt
* Or on a lazy day when I don’t have time to measure out my spices I use this spice mixture by Simply Organic
- In a large pot, sauté the onions and garlic in a tiny amount (1/4 cup) of water or vegetable stock for 3 to 5 minutes on medium/high heat, until onions soften.
- Add the chopped cauliflower, tomatoes, and salsa and simmer for 5 minutes on low/medium heat.
- Add the spinach to the pot, stirring well. Reduce heat to low and simmer for at least 20 minutes, stirring occasionally.
- When the vegetables have softened, add the zucchini and beans and simmer for another 5 minutes until the zucchini softens.
- Spoon into a bowl and serve with a dollop of cashew sour cream and enjoy!* Topped with Cashew Sour Cream and parsley.
Cashew Sour Cream
- 1 ½ cups raw cashews, soaked for 20 minutes
- 3/4 cup water
- Juice from one lemon
- 2 tsp. apple cider vinegar
- 1/2 teaspoon Himalayan pink salt
- Place cashews in a bowl and cover with water. Soak for 20 minutes, then drain and discard the water.
- Place the drained cashews in a blender. Add 3/4 cups of fresh the water, lemon juice, apple cider vinegar, and salt.
- Process until smooth. Add more water, if needed to reach desired consistancy. Pour into a glass, air-tight container and store in the fridge until needed.
Cashew sour cream will keep in the fridge for about 1 week.