Since Spring is well underway here in the Northern Hemi, I feel like this is probably the last time I’ll be able to get away with posting a hot soupy style recipe, at least until September. But, chili still seems apropos as I peer out my window and watch tiny glistening snowflakes dance past the brand new buds on our street tree.
I feel like this recipe is a perfect candidate for representation of early Spring. Even though this hearty and colorful bowl of comfort seems more suited for Winter, the vast amount of fresh veggies and playful spices makes the dish fit quite nicely under “primavera”. It may be a little oxymoronic, but it definitely works. Feel free to sneak in a few extra veggies (broccoli, purple kale, etc.) to make it even more colorful!
This makes a LOT of chili. Half the ingredients if serving 2 to 4.
Have a few freezer bags handy as this chili freezes beautifully. To reheat, simply warm in a pot over medium-heat, stirring occasionally until thawed–add water to thin as needed.
In a large stock pot, combine all the ingredients up to the corn and bring to a boil. Reduce heat to medium low to retain a constant simmer. Cook for 10 minutes, or until potatoes begin to soften and add in the corn, black beans and kidney beans.
In a food processor, puree the butter beans and then blend into the rest of the ingredients into the stockpot. Drizzle in the gram flour slurry and simmer on medium heat, about 10 minutes, or until thickened. Do not undercook or the raw besan flavor will come through, which in my opinion, is not at all desirable.
Serve with avocado, a squeeze of lime, and fresh cilantro.
Yield: 8 to 10 servings