If It's Too HOT, Make It CHILI. - I Feel Like Cooking

If It’s Too HOT, Make It CHILI.

Soups / July 25, 2013

White beans are so pretty. They’re like little champagne colored pearls and their texture is subtle, responsive, and sweet. They take on so many other flavors and even without being the star of the show, they shine.

It was 94 out today; sticky too. And a little uncomfortable even for a summer-lover like me. I was in the house all day, listening to the costly hum of the air conditioner as it bellowed softly through the vents knowing that outdoor activities would be replaced with those that made the most of indoor pleasures. As the cool air spilled out into onto my bare shoulders, I thought about how we’re always trying to counteract wherever we are. If it’s summer we long for winter, if it’s dark, we want it to be light. If it’s skinny and it lives next door…well you know. I was yearning for a chill.

You should see me when I’m hunting for something to make for dinner. I look like a confused mime as I purse my lips and stare slightly hunched into the dark chasm of my pantry. Guided only by a random sense of hunger, and of course the rotating urgency of vegetables unused in the fridge, I am in another world, imagining the tastes of colors that will end my creative coma. And soon, those little white beans snapped me back to reality. With the determination I set about to create my White Bean Veggie Chili with Kale, Topped with Fat Free Yogurt.

White Bean Veggie Chili with Kale

Ingredients:

• 1 1/2 T olive oil
• 1/2 red pepper diced
• 2 large celery stalks diced
• 1/2 large yellow sweet onion diced
• 2 medium carrots diced
• 2 large cloves of garlic finely chopped1 C Kale chopped
• 1/2 t whole dried oregano
• 1 1/2 C Vegetable broth, low sodium
• 1 package Schilling HOT Chili seasoning packet
• 2 cans white northern beans
• 1 can pinto beans
• 1 can diced tomatoes, low sodium, not flavored
• 1 1/2 t salt and 1 t pepper
• 2 T red wine vinegar
• Plain non-fat Greek yogurt
• Celery leaves for garnish

Direction:

Heat a large dutch oven, add olive oil. Add vegetables and saute until onions are transparent. (NOTE: All of these veggies together should make about 3 cups of veggies.) Add garlic and stir for about a minute until fragrant. Add some of the salt and pepper like you would if you were just seasoning the veggies. Add all the canned ingredients, along with all the liquid in the cans. Add the chili seasoning packet and the oregano. Simmer uncovered on medium low for about 35 minutes. Stir often. Now, add chopped kale and vinegar and check to see if it needs salt. Since we’re using so many low sodium options, you will find salt and pepper fine tuning is necessary. Simmer for another 15 minutes on low. Serve with a dollop of yogurt and a sprig of celery leaves. Can also garnish with a bit of very, very finely chopped ribbons of kale for a little more color. Serve with your favorite crusty bread.