Serves: 6
Total Calories: 210

4 cups water
1 1/4 cups dried black beans presoaked, rinsed, and drained
1 (3-inch) strip kelp
3 cups cauliflowerets
1 tablespoon extra virgin olive oil
6 cups garlic thickly sliced
1 1/2 cups sliced onions
1 tablespoon cumin seeds
1 (14-ounce) can diced tomato
10 sun dried tomatoes (not oil-packed)
3 cups zucchini quartered and cut into 1/2 inch pieces
1 tablespoon chili powder
2 tablespoons dried oregano
1 teaspoon sea salt or to taste

1. Bring the water, beans, and kelp to boil in a 6-quart stockpot. Reduce the heat to medium-low, and simmer covered for 1 hour, or until the beans are soft. Add the 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 the garlic, onions, and cumin, and sauté 5 minutes, or until the onions begin to soften.

3. Add the sautéed onion mixture to the beans, along with the diced and sun-dried tomatoes, and continue simmering for 5 minutes. Add the 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. Adjust the seasonings, if desired.

5. Ladle the hot chili into bowls and enjoy.

TIP . . .
When substituting fresh tomatoes for dried, use twice the amount.

Nutritional Facts:

Serves: 6
Total Calories: 210
Calories from Fat: 25

More Recipes from the Going Wild in the Kitchen Cookbook:
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Hiziki with Shiitake Mushrooms and Butternut Squash
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