Kimberly Atkins Makes the Best Chili
And she shared her recipe with us
I have a slew of thoughts I wanted to share today on topics as far-ranging as the quiet power of cheesecake, the passing of Bob of Bob’s Red Mill and the odd business of college admissions, but events of the week mean this will have to wait until later.
In the meantime, Mama here wants you to have something warm and nourishing for the weekend.
Today’s recipe offering is from my most recent Secret Life of Cookies podcast guest: journalist, lawyer and #SisterinLaw, Kimberly Atkins. On top of all her other accomplishments, Kimberly is a great cook, and manages to whip up nice meals in between all the other million-and-one things she is doing.
Kimberly kindly shared her slow cooker vegetarian chili recipe. And while she apologized unnecessarily for the lack of precise measurements, I say embrace it. This is a great recipe to practice the “Little bit of this, lotta that, why not a skooch more of the other thing” technique of cooking.
I’m touched that Kimberly was able to take time out of her busy schedule, esp. as these last few weeks have been a bit of a non-stop legal-palooza. Gosh, today alone! Trump has to pay $355 million! Banned doing business in NY for 3 years! Couldn’t have happened to a more deserving chap.
I hope you enjoy the recipe and our conversation as much as I did.
Notes:
You can make this recipe with whatever beans you prefer or have on hand. I’ve made it with 2 cans of chick peas and 1 of black beans, because that’s what I had on hand.
Kimberly uses canned and fresh tomatoes. I’ve also had success with a mix of canned crushed tomatoes and half a jar of marinara sauce I had leftover in the fridge.
Why add garlic powder and onion powder if there is already fresh garlic and onions in the mix? I feel it makes a richer sauce with more depth. Also, if you don’t use much smoked paprika in your cooking, this is a good place to start. Obviously, if you’re a heat freak, smoked peppers, such as chipotles, are a great addition.
If you plan to add leafy greens, such as chopped kale or collards, add them at the beginning of cooking. More delicate leafy greens, such as spinach, can be added in the last half-hour.
And once again, this time with feeling: Make this yours. Choose the veg that please you, or just happen to be hanging out in your crisper drawer.
Kimberly Atkins’ Bean and Vegetable Chili
Feeds a crowd
3 15-ounce cans of beans, drained and rinsed (Try a variety, such as chick pea, black bean and kidney bean)
1 large onion, chopped
A reasonable number of garlic cloves, minced
A few stalks of celery, chopped into bite-size pieces
Chopped vegetables, such as butternut squash, zucchini, carrots, corn, leafy greens (see note)
1 28-ounce can crushed tomatoes
Any extra fresh tomatoes you have, diced
Herbs and spices to suit your taste, including: chili powder, oregano, smoked paprika, garlic powder, onion powder, freshly ground black pepper, salt
What You’ll Do:
Place all the ingredients above into a slow cooker. Stir well to combine ingredients. Place the lid on the slow cooker. Either set the cooker to “high” and cook for 4 hours, or set it to “low” for 6 hours. Walk away. If you happen to be in the neighborhood, give the mixture a stir ever hour or so.
Serve over warm quinoa. And/or with shredded cheese, sour cream and scallions and a bunch of tortilla chips. Or however you wish. This freezes nicely.
Thoughts on the news? On cooking without a precision recipe? On fluffy dog feet? The injustice of having to wear Hershey kisses on your head?
I'm loving the fluffy dog feet! Our little puggy girls be like "what?! Rain? Surely you don't expect us to go out in that kind of weather, we're so sweet that we'll melt!" 🙄😁
Chocolate kiss Kitty is very sweet.😽 I cannot wait to try making the chili.