I never thought I’d be leaving 85 degrees only to come home to 3 days of cancelled school. Not cool man, not cool. As we were flying home, B and I were looking down upon Chicago and all I could think of was wow, it looks…inhabitable. Like honestly, who lives here?
Well, we do. Unfortunately. So, it’s time to make the best of it. For now. I’m still in a vitamin D high from Florida. Give me a few days and I’ll be crying in the corner.
Anyway… on Wednesday (a high of -3) I pulled out all my tricks with the kids: PJ party, warm chocolate chip cookies, a fire, good movies, and this recipe.
If you want to kick some serious polar vortex butt, get this going in your kitchen asap. Hello, eight vegetables. Yep, eight. Also? Five beans. A heck of a lot of flavor and no meat. What you’re left with is a super duper germ fighting, temperature busting healthy comfort, all served up warm in a deep bowl next to a fire and a glass of… you guessed it, pinot.
To be precise, I literally ate this sitting on my floor next to our fireplace with 4 kiddos snuggled up in warm fuzzy blankets watching Scooby Doo. I couldn’t have been happier.
Take that polar vortex, TAKE THAT.
- 1 tablespoon canola oil
- 2 cups onion, chopped
- 1 cup chopped carrot
- 1 cup chopped zucchini
- 2 red bell peppers, chopped
- 3 garlic cloves, minced
- 1 jalapeno seeded and minced
- 2 tablespoons unsalted tomato paste
- 3 teaspoons dried oregano
- 3 teaspoons chili powder
- 2 teaspoon kosher salt
- freshly ground pepper
- 2 teaspoon Spanish smoked paprika
- 4 cups organic vegetable stock (I used a bit more - have up to 6 cups available, if you like your chili 'soupier')
- 1 (14.5-ounce) can unsalted diced tomatoes, undrained
- 1 (15-ounce) can unsalted black beans, rinsed and drained
- 1 (15-ounce) can unsalted kidney beans, rinsed and drained
- 1 (15.5-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
- 1 (15.8-ounce) can unsalted Great Northern beans, rinsed and drained
- 1 (16-ounce) can unsalted pinto beans, rinsed and drained
- 4 cups chopped kale
- Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add onion, and carrot; sauté 10 minutes or until tender. Add in red peppers, jalapeno, and zucchini. Saute until softened. Add in garlic, saute another minute or so.
- Stir in tomato paste and your spices, saute another minute or so.
- Pour in your vegetable stock, tomatoes, and beans. Bring to a boil. Reduce to low heat, cover, and simmer for 45 minutes or so. Taste to season - I threw in a bunch more of the spices, but, I like things with a kick.
- A few minutes before serving on low heat stir in your kale. Top with shredded cheese of your choice (smoked gouda never fails), sliced avocado, crackers, etc.