74ºF

Vegetable chili

Ingredients:
2 tablespoons olive oil
1 yellow onion, 1/8 inch diced
3 garlic cloves, minced
1 red and 1 yellow pepper; seeded, ¼ inch diced
1 carrot, peeled, ¼ inch diced
1 stalk celery, ¼ inch diced
1 Serrano pepper, seeded, 1/8 inch diced
½ teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons chili powder
1 tablespoon tomato paste
1 cup canned, chopped tomatoes
1 can Ro-tel
6 cups vegetable broth
2 tablespoons masa harina, mixed with 2 tablespoons water
1 butternut squash, peeled, seeded, ½ inch diced
2 zucchini, ¼ inch diced
1 cup canned black beans, rinsed
1 cup canned black-eyed peas, rinsed
1 cup canned kidney beans, rinsed
2 cups julienned Tuscan kale
Queso fresco, crumbled (for garnish)

Directions:
Heat the oil in a large heavy-bottom sauce pot on medium heat. Add the yellow onion, garlic, red and yellow pepper, carrot and celery. Sauté for 8-10 minutes or until soft but not browned.

Add the Serrano pepper, coriander, cumin, chili powder and tomato paste and sauté until the spices are fragrant and the tomato paste is darken, about 4-5 minutes.
Add the canned chopped tomatoes, Ro-tel and vegetable broth. Bring to a simmer; reduce the heat to low and cook covered for 15-20 minutes. Add the masa harina/water mixture and stir to combine into the chili.

Add the butternut squash, zucchini and beans. Simmer, stirring occasionally, until the squash is cooked through. Season to taste with salt and pepper. Add the Tuscan kale and simmer, stirring, just until the kale is wilted down.

Serve with queso fresco sprinkled on top.