Heirloom Bean, Red Russian Kale and Wheat Berry Chili

There's a recurring annoyance in my daily life, and I feel the need to publicly vent. By some strange happenstance, Avril Lavigne and I have some physical similarities. Long blonde hair, petite, obnoxiously sexy in a pair of aviator shades and grey skinny jeans...you get the picture. Almost every day, someone calls me "Avril" or I overhear someone whisper to their friend "Dude...she looks just like Avril Lavigne!". Well, let me tell you something, dude. Avril stole my style. I was rocking long blonde hair and aviator shades from Walgreens back in '97. Observe:

See Avril? I, too, can glow in the sunshine at the beach. Sans make-up. So there.

I know exactly how this happened. Someone from Arista Records fashion scouting team must have made a pit stop at Page's New Ages Diner in Youngstown. They spotted me at the table, passed out on my breakfast plate as my friends put french fries in my ears and thought, "Now she is cool."

Ok...let's get serious now. I admit that with most of my recipes, I always wonder "why I gotta go and make things so complicated?". I'm sorry I just couldn't resist ;) Bad puns aside, I made a little resolution to myself that I'd attempt to post some less complex recipes. Truthfully, most of the meals I cook for myself on a daily basis are simple vegetable dishes, sandwiches and especially soups. Soups are great to make in a one-woman household. They use up my "about to spoil" produce, are healthy comfort food, and freeze until ready for devouring. And as the temperature creeps down to a frigid 55 degrees in Los Angeles, soup is the perfect warm-up meal.

Heirloom Bean, Red Russian Kale and Wheat Berry Chili

• 2 1/2 cups cooked fresh Mixed Heirloom Beans (I used Scarlet Runners and Cannellinis)
• 2 cups Wheat Berries, cooked
  
• 1 large bunch Red Russian Kale, roughly chopped
• 1 large Onion, chopped
• 1 Yellow Bell Pepper, seeded and chopped
• 2 14 oz cans Diced Tomatoes
  
• 6 cloves Garlic, minced
• 2 1/2 TBSP Olive Oil
• 2 tsp Chili Powder
• Pinch of Jamaican Allspice
• 1 1/2 tsp Ground Cumin
• 2 cups No Chicken or Vegetable Broth
• 2 tsp Blue Agave Nectar (or Light Brown Sugar)
• Juice of 1 Lime
• 1 Avocado, diced
• 1/2 cup Fresh Cilantro Leaves, chopped
• Salt and Pepper, to taste
  

In a large pot over medium-high heat, heat the Olive Oil until it's hot but not smoking. Add the Garlic, and saute until fragrant...about 30 seconds. Add in the Onion, Pepper, Jamaican Allspice, Chili Powder, Cumin, Salt and Pepper, and saute for 5-7 minutes, until tender. Add the Canned Tomatoes, Heirloom Beans, Broth and Agave. Turn heat up to high and bring to a boil, then reduce heat to simmer and cover. Allow to simmer for 25 minutes.

Add Kale and Cooked Wheat Berries to the pot, and allow the Kale to wilt and the Wheat Berries to heat through...about 5-7 minutes. Remove from heat, add in Lime Juice and taste for Salt and Pepper. Serve garnished with diced Avocado and Cilantro.