Oh, hey there. So, this post is sort of a cheat because while Chicago gets its first real blast of winter, I’m jetting off to Paris for Phase One of my Winter Escape Plan (I know; I’m a jerk). IF I was in that frosty tundra, however, this is what I’d be making. I’d invite all my peoples over, pop many bottles, light the candles, pull on the coziest socks, and eat this by the bowlful while doing that thing Chicagoans do – bitchin’ about the weather, while simultaneously marveling at it.
This chili is easy and quick – perfect for when you’re looking for something warm and filling post-commute – and has a stewed-all-day-umami-flavor, thanks to mushrooms and sundried tomatoes. It also keeps well (about a week), so it’s perfect for make-ahead lunches.
I hope you all are feeling abundant, content, and looking forward to a fabulous 2016.
Sundried Tomato and Kidney Bean Chili
- Makes 2-3 Servings
- Prep Time: 35 Minutes
- Soy-free, Gluten-free (if baguette is), Low-Calorie (510 calories per serving)
- Button Mushrooms (8 Oz)
- Demi Baguette (1) – Gluten-free if you want the dish to be
- Tomato Paste (3 Tbsp.)
- Vegetable Bouillon Cubes (2) – I use Rapunzel no salt added, because it’s my favorite
- Ground Cumin (1 Tbsp.)
- Chili Powder (2 Tbsp.)
- Parsley Sprigs (5)
- Sundried Tomatoes (5) – Dry, not packed in oil
- Yellow Onion (1)
- Kidney Beans (1 Can)
Prepare the Vegetables: Preheat the oven to 375°F and line a baking sheet with foil or parchment paper. Peel and finely dice the onion. Roughly chop the sundried tomatoes into thin slivers. Rinse and slice the mushrooms. Rinse and roughly chop the parsley.
Sauté the Vegetables: In a stockpot, sauté the onion and 1 Tsp. olive oil for 1 minute, until slightly translucent. Add the mushrooms and sundried tomatoes and sauté until softened, about 5 minutes. Add 2 cups water and the bouillon cube, stirring until the cube has completely dissolved.
Finish the Chili: Add tomato paste, kidney beans (including juice from the can), chili powder, and cumin to the pot. Bring chili to a boil and reduce heat to low. Let chili simmer for 10 minutes. Add salt and pepper to taste.
Plate the Dish: Ladle the chili into bowls. Garnish with fresh parsley. Pair with toasted baguette and a nice glass of red wine (or beer).
All photos credited to Dawn Brown for Home Chef.