6cupscanned beans of your choiceI used 2 cans of pinto, 1 can of black beans., drained
15ozcanned roasted or chopped tomatoesor 3 cups fresh tomato, chopped
1Med red potatocut into a 1" dice
1teaspoondried basil
1 teaspoondried oregano
1teaspoonground cumin
½teaspoonchipotle chili powder
2-4cvegetable broth
1Bunch Swiss chardor greens of your choice, chopped
2tablespoonolive oil
Instructions
In a large soup pot, heat 2 tablespoons of the olive oil on medium heat, and add the shallots, garlic, and salt. Cover and let those veggies sweat, stirring a few times, for about 10 minutes. The shallots should be a little bit browned before you move on to the next step.
Add all of the remaining ingredients except for the chard and the rest of the olive oil. Bring the mixture to a boil, then reduce the heat and let the chili simmer, uncovered, for 30 minutes. You'll want to stir frequently to keep things from sticking to the bottom of the pan. You may also need to add extra liquid if things look dry, so keep an eye on the pan! You can use water, wine, or more broth - your choice! The exact amount of liquid depends on what beans you end up using and how well you drain them before adding to the pot. Add additional liquid ¼ cup at a time. You don't want it too brothy, but there needs to be some moisture in there to keep it from burning and sticking to the bottom of the pan.
While the chili cooks down, fry up your greens in the remaining 2 tablespoons of olive oil. Cook, stirring, until they wilt, then remove them from the heat and set aside.
The chili is done when the potatoes are nice and fork-tender.
Dish up your chili, and top each bowl with a nice heap of greens. You can serve with whatever additional chili toppings you like!
Notes
You can make your own beans by soaking them over night. But if you are short for time you can use canned beans. Make sure to use BPA-FREE brands like Eden or Bionaturae.