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!