1 cup smoked cauliflower
1⁄2 tsp olive oil
1⁄4 cup diced yellow onion
1⁄4 cup diced green bell pepper 1 tbsp minced garlic
2 tbsp pinto beans
3 tbsp diced fresh tomato
1 tsp tomato paste
1⁄2 tsp coriander
1⁄2 tsp cumin
1/8 tsp crushed red pepper 1/8 tsp ground cloves
1⁄2 cup vegetable stock
Add all other ingredients and let simmer for 8-10 minutes at least. You can cook this more and it will appear as traditional chili. You can cook it for a short time and it will have a vibrant fresh taste of veggies.
1 tbsp fat-free cheddar cheese 1 tsp green onions diced
1 tbsp fat-free sour cream
1 cup cauliflower
Slice fresh cauliflower in 3/8 inch thick pieces. Layer on grate in stove top cooker. Place mesquite chips soaked in water on the other end of the cooker. Place lid on cooker and place chips over medium high heat for 5 minutes. Don’t remove lid or you will be smoked out! Let smoke dissipate and remove cauliflower. Cut into small pieces and place in large sauce pan.
1⁄2 zucchini sliced thin 4 pieces Zero fat cooking spray
WHITE SEASONING MIX 1 tsp white pepper
1 tsp black pepper
1 tsp white seasoning mix
1 tsp garlic powder (no salt) 1 tsp onion powder (no salt)
Mix all seasoning together. You will only use a small portion of this mix- 1 tsp. Dust zucchini slices with the seasoning mix and place in hot skillet with zero fat cooking spray. Brown on both sides quickly so zucchini stays firm. Serve on side of chili bowl.