Chili Beans

As winter progresses, I am reminded of the expression "There is no bad weather; there is only bad clothes."  So don't talk to me about bad vegetarian chili.  Make a good one!

1/2 cup whole wheat berries
2 Tbsp pearl barley
1 large onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
1 jalapeño pepper, diced
1 tsp cumin seeds
1 tsp fennel seeds
2 cloves garlic, minced
1 4-oz can tomato paste
About 3-4 cups stock, vegetable or chicken
3 Tbsp chili powder
1 Tbsp cocoa powder
1 large potato, diced
2-3 cups diced cabbage
1 can pink or pinto beans, drained
1 can Navy beans, drained

First get the barley and wheat berries cooking in about a quart of salted water. Bring to a boil, stir and then reduce heat. Simmer for about 45-60 minutes, until the grains (especially the harder wheat) is al-dente.

Meanwhile, sauté the onion, celery, carrots, peppers and the cumin and fennel seeds, in a Dutch Oven or large pot, with a bit of olive oil. Cook for about 15 minutes to caramelize the veggies a bit. Add the garlic and cook another minute or two.

Next, turn up the heat and add the tomato paste to the veggies. Mix well and cook, stirring often, for about 5 minutes to darken and flavor the paste. 

Now add the stock, chili and cocoa powders along with the potato, cabbage and beans. Add enough stock to make a thick, but saucy chili. You may need to add more later. Bring mixture to a boil, stir and reduce heat to a simmer. Drain the grains when they are done and add them to the beans. Cook, stirring from time to time, for about 30 minutes, until the potato is softened and flavors in the mixture have melded. Add more stock or water to adjust to a good chili consistency. Salt and pepper to taste.

Serves about 6.