Leftover Chili with Broccoli and Dried Cranberries (Serves 1)
One of the great things about chili is all the wonderful things you can do with the leftovers. I’ve made three pots of chili over the past three weeks, so I know. My favorite add-on meal is to pair leftover chili with freshly stir-fried broccoli and dried cranberries.
Prep and Cook Time: 15-20 minutes
1 medium head of broccoli
1/2 of 1 sweet yellow onion
Dried cranberries (infused with apple juice)
Rinse broccoli and divide florets into bite-sized pieces. Chop onion into bite-sized pieces. Melt two tablespoons of coconut oil over medium heat in a wok. Add onion and let cook until it begins to soften. Add broccoli and a big handful of dried cranberries. Add salt, garlic powder, and black pepper to taste. Stir ingredients well to make sure broccoli is well-covered with coconut oil and spices. Add a splash of water if the mix is too dry. Cover and let cook for about 10 minutes, stirring occasionally. Meanwhile, ladle leftover chili into a large bowl until it is one-half to two-thirds full. Microwave on high with a cover for 5 minutes. Add stir-fried vegetables to the top and enjoy!
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