Gardener's Chili

Ingredients:

4 C. dried black beans
1 tsp virgin olive oil
4 cloves garlic, chopped
1 organic lime, juiced, zest grated
1 red onion, chopped
2 stalks celery, chopped
2 bulbs Florence fennel, finely chopped
2 C. Savoy cabbage, shredded
4 C. Black Dragon kale, shredded
4 C. tomatoes, diced with juice
6-7 ounces salsa verde (green chile sauce)
1 C. Napa cabbage, finely shredded
2 satsumas, sectioned and chopped

Directions

1. Cover beans with water and bring to a boil over high heat.
2. Let stand for 1 hour, drain and repeat.
3. Cover again with water, bring to a boil, reduce heat to low and simmer until tender (3-4 hours).
4. Heat oil in a soup pot over medium-high heat.
5. Add garlic and lime rind and cook, stirring often, until garlic is golden (3-4 minutes).
6. Add onion, celery, and fennel and cook, stirring, until soft (4-5 minutes).
7. Add cabbage and kale, cover pan and cook until barely wilted (2-3 minutes).
8. Add beans and tomatoes and heat through (10-12 minutes).
9. Stir in salsa verde and lime juice to taste, heat through (3-4 minutes) and serve, garnished with Napa cabbage and satsumas. Serves 6-8.

Source: “The Self-Healing cookbook” by Kristina Turner.

 

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