Ki’s Chilli Stew

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Serving:

4

Prep Time:

20 Minutes

Cook Time:

40 Minutes

Mealtime:

Dinner

Ingredients

2 Tbsp olive oil
1 medium red onion chopped
1 large red bell pepper chopped
1 green pepper chopped
2 sweet potatoes diced
4 cups chopped kale
2 medium carrots chopped
2 ribs celery chopped
4 cloves garlic pressed or minced
2 Tbsp your favourite chili powder mix
2 tsp ground cumin
1 ½ tsp smoked paprika
1 ½ tsp dried oregano
3 Tbsp maple syrup
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices
2 cans either black beans or red kidney beans, rinsed and drained
2 cups low sodium vegetable broth or water
3 bay leaf
1 handful fresh cilantro chopped, plus more for garnishing
1 to 2 tsp red wine vinegar or lime juice, to taste
Salt and black pepper to taste
Garnishes: chopped cilantro, ¼ avocado or light sprinkle of vegan cheese.

Step by Step Instructions

Step 1

Heat a large pot over medium heat, warm the olive oil. Add the chopped onion, green bell pepper, carrot, celery. Stir to combine and allow to sweat, stirring occasionally, until the vegetables are tender and the onion is translucent. Then sprinkle in some salt over the veggies and stir well.

Step 2

Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

Step 3

Add the diced tomatoes and their juices, the drained and rinsed beans, all other vegetables, maple syrup, vegetable broth and bay leaves. Stir to combine and let the mixture come to a simmer. Add salt and black pepper, bring back to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Check for salt and taste, add what’s missing.

Step 4

Remove the chili from the heat and discard the bay leaves. For the best texture and flavour, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)