Cauliflower & Leek White Bean Chili

WhiteBeanChili

With the weather already starting to turn, and cold & flu season firing up, I can’t think of anything better than a big bowl of hearty, immunity-boosting chili!  This white bean chili is sure to hit the spot, with just the right amount of spice and loads of fresh veggies to help your system gear up for the cold, or whatever the weather!  The cauliflower rice adds a delicious texture, and leeks, garlic, and onions help to bolster the immune system. And unlike traditional chili recipes, there is no tomato in this one, which helps to reduce acidity and increase alkalinity… so go ahead and have seconds, your body will thank you!!

Prep Time: 30 minutes
Serves: 4-6

Ingredients:

2 tablespoons Avocado oil
1 bunch scallions or green onions, divided (see recipe)
1 large leek, quartered and sliced*
3-4 medium carrots, sliced
1 head cauliflower, processed or grated** (or about 1 lb prepackaged cauliflower rice)
2 jalapenos, seeded and finely chopped
2 cups filtered water (plus more if needed)
½ lime, juiced
2 teaspoons Celtic sea salt
1 teaspoon dried sage leaf
2 teaspoons garlic powder
2 teaspoons ground cumin
½ teaspoon chipotle powder
2 (15oz) cans organic Navy beans, rinsed and drained
1 bunch spinach (or 1 package fresh pre-washed baby spinach)

Garnish:

Sliced green onion tops
Chopped red bell pepper
Chopped jalapeno

Directions:

Thinly slice green onions into rounds, separating the white bottoms from the green tops. Set the green tops aside for garnish.

Heat avocado oil in a large stockpot. Add white onion bottoms, leeks, and carrots and saute over medium to medium high heat for about 3-4 minutes or until softened. Add cauliflower and jalapeno and cook for a few minutes more, stirring occasionally. Add water, lime juice, sea salt, and spices and stir to combine. Add navy beans and spinach, and increase heat just high enough to bring to a low boil (adding ¼ – ½ cup more water if needed), then reduce to simmer for an additional 10 minutes or until spinach has wilted and vegetables are cooked through.

Serve topped with your choice of garnishes.

*To prepare the leek, chop off the green tops and discard or reserve for a later use (such as vegetable stock or compost). Cut off the very bottom of the leek, then take the remaining white part and cut it lengthwise into quarters, then horizontally into strips. Submerge chopped leek into water with 15 to 20 drops grapefruit seed extract to clean thoroughly. Rinse and drain and leeks are ready to use!

**Cauliflower rice is easy to prepare if you have a food processor! Just remove the outer green leaves, cut into pieces small enough to put in the feeding tube of your food processor, and process using the shredding blade. Alternatively you can use a cheese grater or prepackaged cauliflower rice (not as fresh but still very good)!

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