Chili gumbo

If chili and gumbo had a baby, this would be it. Chumbo, as a certain facebook friend called it. But since 'chumbo' sounds more like a nickname for a baseball player on steroids than something I'd like to shovel into my face, I'm just going to call it chili gumbo. Or chiligumbo, said really fast with a Spanish accent.

To say this recipe is good is a complete understatement - I literally could not stop from helping myself to another bowl, long after my stomach was begging me to stop putting food into my mouth. If you'd prefer this to be straight up gumbo, all you have to do is replace the chili powder with a little filé powder. I didn't have any, and was too lazy to leave the house didn't feel like changing out of my sweatpants to go to the grocery, so I opted for chili powder instead. And I know the ingredient list is extensive, but don't let that intimidate you because it's so easy to make. And delicious. And healthy. And inspired by Isa! Who posted a mouth watering photo of gumbo the other day.

CHILI GUMBO (GF)

1/4 c. olive oil 3 cloves garlic, minced 1 small onion, diced 1 jalapeno, diced 1 red bell pepper, diced 1/4 c. tomato paste 2 tbsp lemon juice 4-5 c. water 3 bouillon cubes 2 c. great northern beans 1 c. garbanzo beans

3 stalks celery, thinly sliced 3/4 c. sliced okra, 1/2" thick 1/4 c. arrowroot powder 1-2 tsp chili powder 1 tsp ground paprika 1/4 tsp ground ginger 1/8 tsp cinnamon 1/4 c. vegan sour cream 1 c. TVP 1 1/2 tsp salt Pepper, to taste

In a large saucepan over medium-heat, bring the oil to a simmer. Sauté the garlic and onions; cook until the onions become translucent. Add the jalapenos and bell peppers; sauté for 1-2 minutes. Mix in the tomato paste and lemon juice; stir for 30-45 secnds. Add the water and bouillon cubes then cover saucepan and reduce heat to medium; bring to a boil. Once boiling, add the beans, okra, celery, arrowroot powder and spices, then cover, reduce heat to the lowest setting and let simmer for at least two hours; stir occasionally. After two hours, mix in the sour cream and TVP; let simmer for an additional 45 minutes, or until the soup thickens. Add salt and pepper. Serve with rice and garnish with chopped kale (optional).

Yield: 4-6 servings