I bought a bunch of kale at Lifethyme Natural Foods the other day and for some reason assumed I’d love to eat the whole bunch in chip form. I was sorely mistaken though and ended up chipping only half the bunch, leaving the raw half neglected in the back of my fridge. But when I woke up with a sore throat and headache this morning, I knew my nutrient deficient body needed some serious green.
Although fall just arrived I’m finding myself more and more averse to the watermelons and tomatoes still stocking shelves in my grocery store. Summer, I’m so over you. It’s all about fall right now. With this in mind, I embarked on some of my favorite comfort food today: chili.
My fondest memories of chili are those days when I used to order the vegetarian chili in the Stratton Mountain Vermont lodge. I’d eat it in a hallowed out bread bowl covered in chopped tomato and cheese. Although it seemed like a healthy option at the time, in retrospect, knowing what I know now, it certainly wasn’t. Now older and perhaps a bit wiser, I can prepare and customize my own delicious chili from scratch and still feel satisfied.
Spicy Kale Chili
2 cloves garlic
1/2 small white or red onion
1 tablespoon olive oil
1 bunch kale, roughly chopped
1/4 cup vegetable broth
1 can kidney beans
1 can fire roasted, diced tomatoes (I used the Trader Joe’s variety with green chile)
1/2 can tomato paste
1+1/2 teaspoon chili powder
2 teaspoons oregano
S&P to taste
1. Heat oil in a large sauce pan, add onions garlic and spices. Saute until soft and slightly brown. Deglaze pot with vegetable broth and scrape browned pieces.
2. Add kale and saute for about 1 minute or until wilted down a bit.
3. Pour in beans, tomatoes and add paste, stir and add salt and pepper if needed.
I served this chili over quinoa but brown rice or millet would be delicious too! Garnish with sliced avocado and cilantro.