Heirloom Bean, Red Kale and Wheat Berry Chili

I thrive during the winter months. My penchant for all things snow, cocoa, fuzzy socks and sweaters is deeply rooted in my Ohioan soul. My Seasonal Affective Disorder kicks in around May. I put my air conditioner on blast, sit as closely to it as possible, close my eyes, and pretend it’s an artic wind.

Okay...maybe I’m just being a little dramatic. I do love the cold months, which I also affectionaly refer to as “Soup Season”.

This is one of my favorite soup/chili recipes. Heirloom beans have much deeper, unique flavor profiles and textures. They come from open-pollinated seeds, have much lower yields, and are more difficult to grow. They’re worth every penny you’ll spend on them.

If you hate the winter months, that’s alright. Make a pot and warm your stone-cold heart ;)

Recipe is Vegan is you swap Chicken for Veggie Broth

Heirloom Bean, Red Kale and Wheat Berry Chili

• 2 1/2 cups cooked fresh Mixed Heirloom Beans (I used Scarlet Runner and Cannellini)
• 2 cups Wheat Berries, cooked
• 1 large bunch Red (Russian) Kale, roughly chopped (you can substitute Lacinto Kale)
• 1 large Onion, chopped
• 1 Yellow Bell Pepper, seeded and chopped
• 2 14 oz cans Fire Roasted Diced Tomatoes
• 6 cloves Garlic, minced
• 2 1/2 TBSP Olive Oil
• 2 tsp Chili Powder
• Pinch of Jamaican Allspice
• 1 1/2 tsp Ground Cumin
• 2 cups Chicken or Vegetable Broth
• 2 tsp Blue Agave Nectar (or Light Agave)
• Juice of 1 Lime
• 1 Avocado, diced
• 1/2 cup Fresh Cilantro Leaves, chopped
• Salt and Pepper, to taste

In a large pot over medium-high heat, heat the olive oil until it's hot but not smoking. Add the garlic, and sauté 30 seconds until fragrant. Add in the onion, pepper, Jamaican allspice, chili powder, cumin, salt and pepper, and sauté for 5-7 minutes, until tender. Add the canned tomatoes, heirloom beans, broth and agave. Turn heat up to high and bring to a boil, then reduce heat to simmer and cover. Allow the soup to simmer for 25 minutes.

Add kale and cooked wheat berries to the pot, and allow the kale to wilt and the wheat berries to heat through...about 5-7 minutes. Remove from heat, add in lime juice and taste for salt and pepper. Serve garnished with diced avocado and cilantro.