Nothing like a chili recipe to warm you up in the middle of winter. This one is both simple and nutritious. What's in your bowl?
1 large white onion, diced
1 large carrot, chopped
3/4 cup chopped celery
2 cloves garlic, minced
2 tsp ground cumin
1 tsp ground coriander
1 tsp chili powder
1/8 tsp cayenne pepper
1 tsp salt
1 tsp dried oregano
5 cups vegetable broth
1 bunch kale, chopped
1/2 cup quinoa
2- 15 oz cans cannellini beans, drained & rinsed
11 oz can corn kernels (or frozen)
1. In a Dutch oven or stock pot, over medium heat add 1 Tbsp oil. Saute onion, carrot, celery and garlic; stirring occasionally, until vegetables are tender, about 6 minutes. Stir in spices and cook, stirring continuously to release aromatics, approximately 1 minute.
2. Add broth; increase heat to high and bring to boil and simmer for 5 minutes. Stir in quinoa and kale; once boiling reduce to medium low, cover and cook approximately 15 minutes.
3. While quinoa is cooking, transfer 1/2 cup of the beans to a food processor with 1/4 cup water, then puree until nearly smooth. Once quinoa is cooked, stir pureed bean mixture, remaining beans and corn into chili then continue to cook uncovered until heated through approximately 5 minutes.
4. Let stand 5 minutes before serving.