We all overindulged over the holidays! It’s time to remember that our bodies need healthier foods, now! prefix = o ns = "urn:schemas-microsoft-comfficeffice" / Whole foods, otherwise known as real food, build vitality, give us energy, and work to keep us healthy. Try this quick and easy meal for a hearty, last-minute winter chili to warm the bones and nourish the soul along with the body. Chock full of veggies and whole grains along with the expected beans and meat, this recipe wins with the familiar flavor of a good chili in a fraction of the time you might typically invest in making chili. Happy cooking! One-Hour Chili Serves 4 1/2 onion, chopped 1/2 cup hulled raw barley 1 cup water or broth 2 15 oz. cans kidney beans, drained and rinsed 1-1 1/2 lb. ground meat (beef, turkey, soy crumbles, etc.) 2 4 oz. cans green chiles, drained, diced, or 1-2 fresh green chiles, raw or roasted and peeled, diced 1 tsp. sea salt 1 tsp. cumin 1 tsp. oregano 4 cups shredded zucchini (about 2 medium zucchinis) 6 med. tomatoes, diced, or 2 15 oz. cans diced tomatoes, drained Preheat oven to 450F degrees. Spray inside of 3 1/2- or 4-quart cast iron Dutch oven and lid with olive oil. Scatter onions across the bottom of pot. Pour in amaranth and water and spread into an even layer. In a medium bowl, mix together beans, meat, chiles, most of the sea salt, cumin, and oregano. Drop ragged forkfuls into pot. Top with a layer of shredded zucchini, then one of tomatoes. Lightly salt with remaining sea salt. Cover and bake for about 53 minutes, or until 3 minutes after the aroma of a fully-cooked meal wafts from the oven. Tips My food processor has a shredding disc which works wonderfully for shredding zucchini, however, sometimes I use my manual grating tower to get the same results with fewer dishes to wash. The shredded zucchini gives this Glorious One-Pot Meal a thicker stew-like consistency so that it is quite a hearty dinner.