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Detox Cilantro Chili

I’ll be honest - I’ve prepared recipes that took an hour or more to cook while detoxing. I’ve also just put a bunch of ingredients in a skillet, whipped it around for a minute or two, and called it a day. Both approaches are detox compliant, but when I can hit that perfect blend of easy prep and maximum flavor I really feel like I’m winning. One of my favorite detox meals to serve is this easy chili that gets compliments every time I serve it! My secret? Mixing vegetable stock with a jar of salsa does the heavy lifting for a flavorful chili base that’s sure to satisfy!

(from the Bellacor Clean & Lean Detox Booklet)

15-minute prep, serves 4-6

  • 1 15 oz can organic black beans

  • 1 16 oz jar organic salsa (I like mild)

  • 1 cup organic vegetable broth

  • 2 organic red bell peppers, sliced

  • 1/2 organic onion, diced

  • 8 oz organic mushrooms, sliced

  • 1/2 bunch organic cilantro, chopped

  • 2 tbsp olive oil

  • salt & pepper to taste (or Jane’s Crazy Mixed Up Salt )

Saute peppers, mushrooms, and onion in olive oil in a dutch oven over medium heat for 3 minutes or until mushrooms start to brown. Add salt & pepper to taste. Mix in vegetable stock, salsa, and black beans. Simmer for 5 minutes. Add in chopped cilantro, stir, and serve!

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