03 Nov 2011
More often than not, Dr. Oz steps away from the fad diets and has some really good people on his show. He did a whole segment on Forks Over Knives a few months ago, and while I was away traveling, he had “the Plant-Based Dietitian” Julianna Hever on the show to demonstrate some whole food, plant-based recipes. Check out the episode, it’s actually relatively funny – Dr. Oz put 3 women in a zoo for a couple days and only had them eat raw plant-based foods, what he called the “prehistoric diet.” Kind of weird but he got his point across for sure. At the end of the segment, Julianna went on and showed some really good-looking recipes, one of which was a “beans and greens chili” that I made a couple of nights ago. So easy to make, the ingredients are cheap, and its scrumptious. Another huge plus is that unless you’ve got teenagers in the house, you’ll have a quick lunch or dinner ready for a couple of days. I included the recipe below – from Dr. Oz’s website, but check out the rest of the recipes by following this link. Julianna’s also got her own book which I’m going to go pick up, “The Complete Idiot’s Guide to Plant-Based Nutrition.”
A big ol’ pot of chili.
My camera now smells like chili after taking this photo, but I kind of like it.
Here’s the recipe:
Beans and Greens Chili
1 medium yellow onion, chopped
2 medium carrots, chopped
3 ribs of celery, chopped
2 cups vegetable broth
2 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can chickpeas, drained and rinsed
1 (28 oz) can chopped tomatoes with juice
1 (6 oz) can tomato paste
8-12 medium baby bella mushrooms
1 (15 oz) can corn, rinsed and drained
2-3 tbsp chili powder
1 tbsp freshly ground black pepper
1 tbsp curry powder
4 cups leafy green vegetables, chopped
In a large soup pot over medium heat, sauté onions, carrots and celery in 1/2 cup vegetable broth for 5 minutes or until onions are translucent.
Add kidney beans, chickpeas, chopped tomatoes, tomato paste, mushrooms, corn, chili powder, black pepper, curry powder and remaining 1 1/2 cups vegetable broth. Stir to combine. Reduce heat to medium-low, and simmer for 40 to 50 minutes, stirring occasionally.
When chili appears soft, mix in leafy greens and turn off heat. Serve warm.
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About the Author
A former junk-foodist and BBQ addict, Jeff turned his life around by understanding the power of a nutrient-dense, whole foods, plant-strong diet. He’s a Nutritional Education Trainer and Holistic Health Coach based in Los Angeles, CA. His mission in life is to help people take their immediate and long-term health into their own hands by beating the crap out of obesity and chronic disease.
Eric Stamey November 7, 2011 at 5:41 pm Reply
Can’t wait to try it today!
Mia Cruz December 28, 2011 at 5:13 am Reply
Well here you go
trueindigo March 8, 2012 at 11:46 am Reply
The additional green make it not only super healthy but really beautiful. Thanks for posting this recipe!