SHiFT in the Kitch

By
 In Recipes

Eating healthy doesn’t have to be hard. As a single working Mom, time is precious. I’m always coming up with healthy, easy an delicious meals that I can knock out in while I’m helping my lil’man with homework, doing laundry etc.

Fall in New England is great, temperature drops, leaves change and it’s time to get out the stockpot and create magic. Nothing is more comforting on a chilly day than a hearty chili! I made this vegan but you can always add chicken in the final steps. This dish is also amazing as  a dip smothered on a toasted French baguette.

White Bean Artichoke Chili (Serves 4)

Prep time 15 minutes + overnight time for the beans

Cook time 2 hours

  • 1 cup dry white beans (soak them overnight)
  • 1 lb of fresh spinach, steams removed
  • 1 small onion diced
  • 3 garlic cloves
  • 2 tbs olive oil
  • 3 cups vegetable broth or chicken broth
  • 2 tsp cumin
  • 1 tsp adobe powder
  • Pinch crushed red pepper
  • 1 cup of artichoke (water or oil, your preference)
  • Salt and pepper

In a heavy soup/stock pot add the olive oil over medium high heat. Add diced onion and garlic and cook 3-4 minutes until the onion becomes translucent.photo 1

Rinse the beans with cold water, strain and add to the onion garlic mixture; add in your spices. Cover with stock, bring to boil and reduce to a simmer.

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Cook covered for 30 minutes, add the artichokes and cover for an additional 30 minutes. The goal here is to blend the flavors all the while cooking the beans to they are almost soft. Taste taste taste…add salt and pepper as needed.

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Add the fresh spinach and cover again for 10 minutes until the spinach is cooked.

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Use an immersion/hand held blender or you can carefully blend your new chili in the Vitamix. This is all personal preference. Here I used my Vitamix to give it a chunky consistency. Enjoy!

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