Chili

This recipe is an approximation of how I make my chili. I often play around with ingredients I have on hand and change around the flavors and I encourage you to do the same. That's how you learn to cook! I often make a vegetarian version of this chili at the same time if I am going to have vegetarians over. It is honestly just as good as the meaty version.

Hearty Chili

1 U-link Turkey Kielbasa (this time I used Boulder Chorizo Sausage meat...worked great)
1 onion, chopped
2 garlic cloves, chopped
1 red pepper, chopped
2 T, minced jalapeno
1 zucchini, diced
about 10 cremini mushrooms, sliced
1 sweet potato, diced
1 bunch kale, sliced (or your favorite leafy green)
2 14 oz. cans of diced tomato
2 cans black beans, rinsed
2 cans kidney beans, rinsed
2-3 T ground chili powder
1 T ground cumin
2 T ground coriander
juice of 1 lemon
1-2 cups cooked brown rice (depending how thick you like your chili)
salt and pepper to taste

Cut sausage into 1/2 inch pieces and saute over medium-high heat in a large pot for 5 minutes. Add onions and saute until starting to soften. Add next 6 ingredients and saute for 5-7 minutes. Toss in beans, season with salt and pepper and add dried spices. Give a quick stir and add canned tomatoes with their liquid. If you feel you need more liquid you can add some water here. Toss in greens and stir until everything is mixed evenly. Simmer for 20 minutes over low heat. Add cooked brown rice and simmer for another 30 minutes, stirring occasionally. Before serving, add lemon juice and salt and pepper to taste. It's important to taste here and adjust flavors as you see fit. You can add more spices, juice and/or salt. If the flavor is still lacking in your taste you can add a few tablespoons of your favorite store bought salsa (usually picks the flavor right up...especially in the vegetarian version).