The snow is falling here in Northern New Jersey. The kids are home from school, the fireplace is lit, and there is a delicious pot of veggie chili simmering on the stove. On a cold day like this, I look forward to warm, cozy, comforting foods. This particular recipe really hits the spot. I first had this chili at a friend’s house, and now it’s been passed down to me, slightly doctored, and now, passed on to you. Enjoy!

Serves 6

What’s great about this chili is that you can control the spice.  I used half of a seeded jalapeño, but you can certainly use the whole pepper, plus seeds, if you like the heat. You can also add more or less chili powder and cumin depending on your liking. And, feel free to substitute veggies — make the recipe your own!

2 tablespoons olive oil
1 large yellow onion, diced
3 garlic cloves, minced
½ jalapeño pepper, finely diced
1 tablespoon of chili powder
½ teaspoon of dried cumin
1, 10 oz package of white button mushrooms, diced
1 zucchini, diced
1 large russet potato, diced
2 15-oz. cans of black beans, rinsed
2 15-oz. cans of kidney beans, rinsed
1 28-oz. can of crushed tomatoes
2 cups of water
2 tablespoons maple syrup
1 teaspoon kosher salt
1 cup of frozen organic corn
2 cups raw kale, chopped (garnish)

Add olive oil, onion, garlic and jalapeño to a pot under medium to low heat. Cook until the onion is translucent.  Add the mushrooms, zucchini, potato, chili powder and cumin.  Sauté the ingredients until the potatoes are tender.  Add the beans, crushed tomatoes, 2 cups of water, maple syrup and salt.  Cover the pot, reduce heat to low and cook for 30 minutes (or all day).  Add the frozen corn and cook for another 5-10 minutes.

Serve the chili warm over chopped raw kale.