Third time's the charm

This is the third time we've included Goji Chili Stew on our blog. I posted it here and Willow posted it here. 

This time I made a few changes. First I cut the recipe in half. It still made lots of soup. Last time we had this dish I thought it was a little bland so I used hot green chilis rather than mild this time. I used half the can, tasted it, and then added the rest of the can. It would have probably been perfect with half a can. I will say this, it definitely wasn't bland after putting in the whole can. The last change was adding mushrooms (for you-know-who).

Goji Chili Stew

www.DrFuhrman.com

Serves: 6

Ingredients:

3 cups diced plum tomatoes, or 1 (28 ounce) can, no-salt-added diced tomatoes

1 pound frozen broccoli, chopped

10 ounces frozen onions

2 1/2 cups corn, fresh or frozen

1/2 cup Goji berries

2 large zucchini, diced

4 ounces chopped mild green chilis

4 teaspoons chili powder, or more to taste

2 teaspoons cumin

3 cloves garlic, minced

1 1/2 cups cooked pinto beans, or 1 (15 ounce) can low-sodium or no-salt-added, drained

1 1/2 cups cooked black beans, or 1 (15 ounce) can low-sodium or no-salt-added, drained

11/2 cup cooked red kidney beans, or 1 (15 ounce) low-sodium or no-salt-added, drained

Instructions:
Cover and simmer all ingredients, except beans, for 20 minutes. Add beans cook for an additional 10 minutes.