Tuesday, March 12, 2013

Meatless March Day#7: Cauliflower Chili

Well, day # 7 was Sunday and typically as a rule of thumb only like to cook one meal per day, but on Sundays sometimes I end up cooking two.  We had amazing cauliflower chili for lunch, which I doubled to freeze for an easy meal later.  Then for dinner, I threw together a green bean, tomato and mushroom type stir fry and we drank Shakeology for breakfast. Our Shakeology is really an important part of this diet change because we want to be sure we are still getting everything we need, like B-12 and protein.

Cauliflower Chili

4-6 servings
This tasty chili recipe is as easy as it gets! It is also a great one to double and freeze half for another meal later!


· 1 tablespoon olive oil
· 1 small onion, chopped
· 1 head of cauliflower, chopped to small pieces
· 4-5 tablespoons taco seasoning mix (or one store-bought packet); recipe for making your own taco mix at www.TheYummyLife.com/recipes/76
· 1 (14.5 oz) can diced tomatoes (fire-roasted recommended) – can also use fresh diced tomatoes and add some salt
· 2 tablespoons tomato paste
· 1 (15 oz) can pinto beans or 1 ½ cups of dry pinto beans fully cooked
· 1 (4 oz) can or fresh diced green chilies
· 1 1/2 cups of veggie broth
· salt to taste

Add olive oil to large pot over medium-low heat. Add onion and cook until soft.  Add all other ingredients and simmer until the cauliflower is done, about 30 minutes. Add salt to taste.  Note if you are using can chilies they are typically hotter than the fresh ones.



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