I was serving a classic chili to my family, but wanted to make one for my vegan daughter, Rachel. To my surprise, she wasn't the only one who loved this. Many had a bowl of each and enjoyed them both equally. I, personally, preferred it over the meaty version! Butter beans add that bigger, chunkier texture, helping to replace the meat and they are, as their name implies... buttery tasting. Kale gives it that nice chewy quality as well.
2. T. olive oil
1 onion, chopped
1 carrot (chopped in 1/4 inch pieces with food processor)
1 clove garlic, minced
1 hatch chili, roasted, seeded and chopped (or small can green chilis instead)
1 chipolte pepper in adobe sauce, minced (save the other peppers in the sauce in a baggie in the freezer to use in future recipes that need a little smokey heat). Use two peppers if you like your chili extra spicy
1 16 oz. can butter beans, with liquid
1 can Northern white beans with liquid
2 cups vegie broth
1 16 oz can diced fire roasted tomatoes, with liquid
1 bunch kale, with stems removed, chopped
1 T. cumin powder
1 t. each, salt and pepper
1 T. sweet Thai chili sauce
1 t. chili powder
1 t. smoked paprika
(If you like a sweeter chili to cut the heat and the acid of the tomatoes, add a little brown sugar to taste, 1 teaspoon at a time. Also I had a few little new potatoes that I had in the fridge that I added to this chili. Feel free to raid your fridge and toss in whatever looks good to the pot, too! )
Adjust seasonings, especially salt, to taste.
Saute together the first four ingredients, until onions are soft and carrots are crisp-tender. Then one by one, add the rest of the ingredients. Turn up heat until chili comes to a boil, then down until it simmers until kale is limp, but still a little chewy, about 20 minutes.
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