In the great Pacific Northwest, the weather has been..let’s just say less than desirable. It’s wet, damp and cold. Big surprise! What’s a girl to do who has a family of six to feed. Why, make chili of course. But as my sweet family knows, I can’t do anything “normal” these days. What started out as looking for something quick with minimal chopping and comforting ended up gaining 5 1/2 thumbs up from my guinea pigs (a.k.a. spouse and offspring.) I think I would have received six thumbs up but my five-year old must show that she is in control of every meal and will never agree to loving something green-but she ate it almost willingly! So here’s to inspiring your creative, nutritious, put your family in a panic side-give green chili a try. Organic ingredients are a given.
Gracious Green Chili
1 TB olive oil
1 large onion, diced (we used red but any will do)
5-6 garlic cloves, minced
5-6 stalks kale, stripped from stalk and ripped into small pieces
1 28oz. can diced tomatoes, we love Muir Glen brand
2 14oz. cans kidney beans, drained and rinsed
2 tsp. ground cumin
1 1/2-2 TB. fiesta chili powder
3/4 tsp. salt
and anything else you want to throw in there!
Saute onion in olive oil over medium-high heat for about 5 minutes. Add in minced garlic and saute another minute.
Toss in the ripped kale and saute mixture for 3-4 minutes until kale turns bright green. You can add a tablespoon or two of water to help saute mixture without sticking if need be.
Add in Half of the diced tomatoes and HALF the kidney beans, cumin, fiesta chili powder and salt. Mix well and cook for about 5 minutes.
Scoop 3/4 of the mixture into your blender (high-powered is best, Blendtec or Vitamix), Replace lid (making sure to use vents on lid or leave opening in top of lid out to allow steam to flow freely. If you remove part of the lid, please cover that portion with a towel to prevent spraying yourself with hot soup!) Blend soup completely on low-speed first, then high until well pureed. The kale will have turned the mixture a beautiful green. Pour mixture back into soup pot.
Add remainder of the diced tomatoes and kidney beans, heat for about 10 minutes.
Taste and check spice heat level. This was pretty mild for our wee ones taste buds but you certainly can up the heat factor by adding in 1/2 tsp cayenne or other spicy delight!
Pour into bowls and serve with any comfort food you love. We chose Indian naan. Enjoy!
Tell your kids its Shrek chili and don’t forget to give thanks!