Polar vortex chili
Recipe by Courtney Glantz
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
1. 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.
2. Stir in tomato paste and your spices, saute another minute or so.
3. 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.
4. 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.
main courses February 12, 2016 19:43
Author a-life-from-scratch.com
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