Warming Winter Chili
There’s something deeply comforting about a warm bowl of chili. This warming winter chili is hearty yet light, with tender beans, sweet corn, hearty kale, and colorful vegetables that blend together in rich, comforting flavors. The beans add creamy texture, protein, and fiber, making each bite satisfying and nourishing. Kale, a nutrient-packed winter green, adds a slightly earthy taste and vibrant color while bringing extra vitamins and minerals to the dish. A splash of apple cider vinegar adds a bright note and gentle digestive benefits. Each spoonful feels grounding and satisfying, perfect for cold winter days.
The Power of Beans
At the heart of this chili are the beans. White northern beans, garbanzo beans, and kidney beans may seem humble, but they are tiny nutritional powerhouses. They are naturally rich in fiber, supporting healthy digestion and helping you feel full and balanced. Beans are also prebiotics, feeding the good bacteria in your gut and supporting a healthy microbiome. In this chili, they create a comforting richness that warms you from the inside out with every spoonful.
A Touch of Apple Cider Vinegar
Apple cider vinegar (ACV) is more than just a flavorful addition. It has a long history of supporting health and wellness. Naturally brewed ACV with “the mother” contains enzymes, friendly microbes, and trace nutrients that can aid digestion, balance blood sugar, and support a healthy gut microbiome. It has also been linked to gentle detoxifying effects, improved nutrient absorption, and even a subtle boost in immunity. In this chili, a splash of ACV brightens the beans and vegetables, adding a lively, tangy note that enhances the flavors while giving the dish a little extra nourishment.
How to Make a Warming White Bean Winter Chili
Prep the Veggies:
Chop the onion, garlic, bell pepper, carrots, and celery into small, even pieces. Chop 1–2 cups of kale and set aside. Drain and rinse the white northern beans, garbanzo beans, and kidney beans, and set aside.
Sauté:
Heat the olive oil in a large pot over low to medium heat. Add the garlic and onion and cook until soft and fragrant, then add the bell pepper, carrots, and celery and cook until slightly softened.
Season:
Stir in the chili powder, paprika, cumin, and salt, making sure the spices coat the vegetables evenly.
Add Beans and ACV:
Add the white northern beans, garbanzo beans, kidney beans, and apple cider vinegar. Stir to combine and cook for about 5 minutes to let the flavors meld.
Add Tomato Juice, Corn, and Kale:
Stir in the tomato sauce, frozen corn, and chopped kale, then bring the chili to a gentle simmer over medium heat. Cook for 20 to 25 minutes, stirring occasionally, until the vegetables are tender, the kale has wilted, and the chili thickens. If you need more liquid add water.
Serve and Enjoy:
Ladle the chili into bowls and garnish with fresh parsley and avocado. Enjoy a cozy, hearty bowl, perfect for winter days.
Recipe: Warming Winter Chili
Ingredients
2 tablespoons olive oil
2–3 garlic cloves, minced
½ onion, diced
1 bell pepper, diced
2 carrots, diced
1–2 celery stalks, diced
½ cup frozen corn
1–2 cups chopped kale
2 tablespoons chili powder
1 teaspoon paprika
2 teaspoons cumin
¾ teaspoon salt
1 tablespoon apple cider vinegar
1 can white northern beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
2 cups tomato sauce
½ cup water if needed
Fresh parsley, for garnish
Avocado, for garnish
Instructions
Chop the onion, garlic, bell pepper, carrots, and celery. Heat the olive oil in a large pot over low to medium heat, add the garlic and onion, and cook until soft and fragrant, then add the bell pepper, carrots, and celery and cook until slightly softened. Stir in the chili powder, paprika, cumin, and salt. Add the white northern beans, garbanzo beans, kidney beans, and apple cider vinegar, stir to combine, and cook for about 5 minutes to allow the flavors to meld. Then add the tomato sauce, frozen corn, and chopped kale, stir well, and bring the chili to a gentle simmer. Cook for 20–25 minutes, stirring occasionally, until the vegetables are tender, the kale has wilted, and the chili has thickened. If needed, add water. Serve warm, garnished with fresh parsley and avocado.
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