Oh my.
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.
You guys.
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.






