Vegan Organic Chili with Kale Pesto

Created by Beth Nydick on April 21, 2016

1 tablespoon organic extra virgin olive oil
3 cloves organic garlic, minced
2 organic carrots, chopped
1 organic sweet onion, chopped
2 organic celery stalks, chopped
1 tablespoon organic cumin
3 tablespoons organic chili powder
pinch organic sea salt
pinch organic cayenne
16 ounces of: organic black beans, organic white cannellini beans, organic red kidney beans (rinsed)
4 diced organic tomatoes
1 can organic tomato paste
1 cup filtered water
2 teaspoons organic oregano
1 tablespoon unsweetened organic cocoa powder
2 tablespoons organic CHIA SEEDS (it thickens up the sauce)
Kale Pesto
1 and ½ cups packed organic basil, washed and dried
1 and ½ cups packed organic baby kale ,washed and dried
½ cup organic walnuts, lightly toasted
4 large cloves organic garlic
¼ tsp organic sea salt
½ cup organic extra-virgin olive oil

Organic Chili
In a large pot, add the EVOO and heat over medium.
Add garlic, celery, onion, carrot and sauté until everything is soft, approximately 5 minutes.
Add the rest of the ingredients, cover, and cook for about 30-40 minutes on low to medium heat.
Kale Pesto
In the bowl of a food processor, combine the basil, kale, walnuts, garlic and sea salt.
Pulse to combine.
Add the olive oil and process until smooth, or desired consistency.