Goji Chili Stew

I made Dr. Fuhrman's Goji Chili Stew tonight and it was actually pretty good. The goji berries turned an orange color and didn't taste like much of anything, but probably added some nutritional benefit. I don't know if this really was a chili or a stew...definitely not a soup...well, it was better than expected, whatever it was. On Dr Fuhrman's website some of the reviewers mentioned putting the chili/stew over lettuce with some added avocado and salsa. Maybe I'll try that with the leftovers.

Changes to the recipe: I cut the recipe in half, used fire roasted tomatoes, canned corn (what I had on hand), black and pinto beans, but no kidney beans, and fresh veggies for the rest.

Dr. Fuhrman's Goji Chili Stew
Serves 6

Ingredients
3 cups diced plum tomatoes or 1 (28-oz) can no-salt-added or low-sodium plum tomatoes
1 lb frozen broccoli, thawed and chopped
10 oz frozen chopped onions, thawed
2 1/2 cups corn, fresh or frozen
1/2 cup goji berries
2 large zucchini, diced
4 oz chopped mild green chilies
4 tsp chili powder, or more to taste
2 tsp cumin
3 cloves garlic, minced
1 1/2 cups cooked pinto beans or 1 (15-oz) can no-salt-added or low-sodium pinto beans, drained
1 1/2 cups cooked black beans or 1 (15-oz) can no-salt-added or low-sodium black beans, drained
1 1/2 cups cooked red beans or 1 (15-oz) can no-salt-added or low-sodium red beans, drained

Directions
Cover and simmer all ingredients, except precooked (or canned) beans, for 20 minutes. Add beans and heat through.