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| From An Opera Singer in the Kitchen |
After seeing many blog entries for soups and stews I decided to make my own last night. It was so ideal since I had so much to do in my home. It is nice to thrown something together so quickly without really having to worry about it. I was able to fold 3 loads of laundry, clean the breakfast room, dust and pick up our bedroom. The reward was having a thick and hearty chili that warmed both our tummies.
There are many options for accompanying chili, like cornbread, fritos, white rice, or noodles, but we decided to have it with brown rice and a slice or two of whole grain bread. This chili does not require any cheese but it asks for a little sour cream. Depending on your spice factor, you can choose to use Regular, Mild, or HOT Ro*tel tomatoes for the tomato base. I ONLY had the HOT so I pretty much asked for it. Even though the dish was a bit spicy, we enjoyed the flavors of kale, tomatoes, and soy chorizo.
If you are not vegan, then the substitution is simple. I had already prepared and seasoned ground beef in the fridge that I added to my hubby’s chili and then he added a dollop of regular sour cream. He loved the flavors as much as I did! It warmed us to the core.
- 2 cups loosely packed monster kale
- 2 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1/2 chayote, diced
- 1 tomato, diced
- 1 can Rotel tomatoes (HOT for super spicy)
- 1/2 link of Trader Joe’s Soy Chorizo
- 1 can black beans
- 1 vegan bouillon cube
- 2 cups water
- 2 tsp Xagave nectar
- 1 tsp salt
- 1 1/2 tsp Chili seasoning (cayenne pepper, cumin, garlic powder)
- 2 tsp herbs de provence
- 1 Tbsp Tofutti sour cream
