Doctor'S Choice Chili (The Sneaky Chef) - cooking recipe

Ingredients

1 cup cauliflower floret
1 small zucchini, peeled, coarsely chopped
1/2 teaspoon lemon juice
1/2 cup raw Baby Spinach
1/2 cup broccoli floret
1/4 cup sweet peas, frozen
1/2 tablespoon water
1 tablespoon olive oil, extra virgin
1 large onion, minced
2 garlic cloves
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 dash fresh pepper, to taste
6 ounces tomato paste
28 ounces diced tomatoes
45 ounces kidney beans, drained
1 -2 cup vegetable broth

Preparation

WHITE PUREE.
Steam cauliflower until tender.
Pulse raw zucchini and lemon juice in food processor until smooth.
Slowly add cauliflower and continue pulsing; add water as needed, but the less, the better.
GREEN PUREE.
Steam spinach, broccoli and peas together.
Puree all in food processor; add water as needed until mixture is smooth.
CHILI.
Heat oil over medium heat in chili or soup pot.
Cook onion until slightly translucent.
Stir in garlic, chili powder, cumin, cayenne, ground pepper, White and Green Purees, tomatoes, beans, and one cup vegetable broth.
Mix well.
Bring to a boil.
Reduce to low heat and simmer for 45-60 minutes, adding more broth as needed.