I modified this recipe from my friend Gina-B.com. This chili is so flavorful and easy to make! The ingredients are full of powerful cancer fighting antioxidants. Protein to keep up your metabolism; healthy fats to protect your heart; and fiber to keep you full and your digestive tract healthy!

Makes about 16 to 18 servings (this freezes well for future meals)

When I make any soup, I always make a good size pot to make it worth the effort.

Ingredients:

• 3 Tbsp. olive oil
• 1 to 2 onion, diced
• 1 whole head of celery, diced
• 1 large bulb of fresh garlic, minced
• 1 head cauliflower, chopped
• 1 small bundle of kale, chopped thin
• Juice of one lemon
• 1 1/2 teaspoons  ground cumin
• 2 teaspoons ground black pepper
• 1 tablespoon mineralized sea salt
• ground red pepper, to taste
• **4 to 5 (15oz) cans Great Northern Beans. ** Dried beans can be used verses canned beans. You will have to prepare soaking them a day ahead, but they are more cost effective and I personally think they have great flavor.
• 8 cups vegetable broth
• 2 teaspoon dried Oregano and
• 2 teaspoons of Thyme
• 1/2 cup fresh cilantro, chopped
• 2 cups Lady Jane Hemp Hearts
• 2 or 3 ripe avocado, peeled, pitted and diced

Directions: Heat a very large pot over medium heat and add olive oil. Once warm add onion and celery. Cook until slightly soft. Add garlic and cauliflower and continue to cook. Stir frequently and add additional oil if needed. Once cauliflower is slightly soft, add kale and seasonings and squeeze lemon juice on top. Continue to mix until well combined. Add northern beans to the pot. Stir and add vegetable broth and oregano. Cook until the desired thickness is reached and mix is well seasoned.

When finished, top with finely chopped fresh cilantro, avocado and 2 to 4 tablespoons of Lady Jane Hemp Hearts.