Little Pepper Kraut Chili

 

Around the time of New Year’s, our beloved Little Pepper Kraut returns. This seasonal ferment is a tribute to one of our favorite local farms, Little Pond Farm of Bushnell, Fla. It is a cabbage kraut that includes sweet peppers, charred poblano peppers, dried cherry tomatoes, and cuban oregano. We get all the peppers and the tomatoes from Little Pond, hence the name!

This kraut is perfect for sausages, burgers, etc. Sort of like a carnival-style kraut. The peppers, the tanginess, the herby-ness… it’s all just so gorgeous and festive. While this kraut is an ideal companion for savory proteins, we find that it also lends itself nicely in this vegetable forward chili. Here’s how to make it.

What you’ll need:

  • Olive oil, 2 tbsp

  • Sweet onion, 1/2 cup chopped

  • Baby Bella mushrooms, 1/2 cup chopped

  • One red bell pepper, chopped

  • One yellow bell pepper, chopped

  • One poblano pepper, charred, peeled and chopped

  • One chili pepper, sliced

  • Light kidney beans, 1 cup

  • Black eyed peas, 1 cup (It’s the new year, and I forgot to eat these. We’re doing it now.)

  • Tomato paste, 1 tbsp

  • Fire roasted crushed tomatoes, 28 oz can

  • Bone broth or vegetable broth, 16 oz

  • Liquid smoke, 1 tsp

  • Little Pepper Kraut, 5 to 6 oz

Spices (follow your heart and do what feels right):

  • Smoked paprika

  • Chili powder

  • Cumin

  • Garlic powder

Optional garnish:

  • Cultured almond yogurt

  • Sliced green onion

If you’re using dried beans, soak them the night before you make your chili. Once soaked, I like to steam them for about 20 to 30 minutes before adding them to my chili. Otherwise, use canned beans. I usually rinse mine first.

First, sauté your onions and mushrooms in oil on a medium heat. Let that simmer for about 10 minutes, or when the onions have cooked and your mushrooms have shrunken down a good bit.

Next, add your bell peppers, poblano pepper, and chili pepper. You could totally add some dried peppers too, like ancho, guajillo, arbol, etc. Make it your way. Cook for another five to ten minutes or so.

Once the veggies have reduced, add the tomato paste, broth, crushed tomatoes, and a bit of liquid smoke. Give that a good stir before adding your beans. Use any kind of bean you like. I tend to add at least a couple types of beans. Lentils, garbanzo, and black beans are all great varieties. Stir again.

Next come the seasonings. Add about 1/2 to 1 tsp each of chili powder, cumin, garlic powder, and smoked paprika. Then add 5 to 6 oz of the Little Pepper Kraut. Again, season with your heart. Top with a bit of fresh cuban oregano, because this is Florida.

Give that all one last stir and let simmer for about 1 hour.

Before serving, salt and pepper to taste. Garnish with a dollop of cultured almond yogurt, chopped green onions, and a little more of that Little Pepper Kraut. This recipe makes awesome leftovers as well. It may be 80 degrees F here in January, but it will be soup season until we say so.

 
Sarah Arrazola