Hearty Veggie Chili with Winter Vegetables

Adapted from a recipe by Martha Rose Shulman

Ingredients

• 4 cups cooked pinto beans 

• 2 tablespoons avocado oil

• 1 large onion, finely chopped

• 1 large or 2 medium carrots, cut in small dice

• 1 bunch dinosaur kale

• 2 large garlic cloves, minced

• 3 tablespoons mild ground chili (or use hot, or use more)

• 1 tablespoon lightly toasted cumin seeds, ground

• 1 28-ounce can chopped tomatoes

• 1 teaspoon dried oregano, preferably Mexican oregano

• 2 tablespoons tomato paste dissolved in 1 cup water

• 2 cups (about 3/4 pound) diced winter squash such as kabocha or butternut (about 3/4 pound)

•  Salt to taste

• Garnish:  Sour cream (or plain yogurt), cilantro, green onions, avocado

Preparation

1. Heat the oil over medium heat in a heavy nonstick skillet and add the onions and sauté on low heat for a few minutes until the onions begin to soften.  Add the carrots, squash, and kale. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan.

2. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.

3. Add pinto beans and simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.

4. Spoon into bowls and garnish as desired with sour cream (yogurt), cilantro, green onion, and/or avocado.