This dish reminds me of something you would have on a cool night in Tuscany. Cannelini beans, also known as white beans have a smooth texture and a nutty flavor. Combined with the brown rice, you have a 
complete protein. I’ve been making the adult version of this dish for years. When you 
make this for babies it becomes a creamy puree that — I’ve found — they can’t stop eating. This is one of those dishes that I crave when I think about 
it. This baby version of it is so quick, inexpensive and easy.
 Whether I soak my own beans or open a can of organic ones, I always put aside a few for Kenya to pick up and feed himself. Since they’re nice 
and mushy, it’s easy for babies, even with few teeth, to munch on.

Tuscan White Beans (10 Baby Servings)

1 Cup Kale or Green of your choice
1 Garlic Clove
1 Tbsp Onion, chopped
1/8 Tsp Oregano
1/2 Cup Brown Rice, cooked
1 Cup White Beans, cooked
1/2 Cup Tomato, fresh or canned, chopped

1. Place the kale in a steamer pot over boiling water and cook for 4 minutes.
2. Add the garlic and onion and continue cooking for 6 more minutes.
3. Place all the ingredients in a food processor and puree until smooth.
4. Cool and serve.

In my quest for new and interesting flavors for Kenya, I focus in on one flavor and obsess about how I can introduce it to him in order for him to love it, but not be overwhelmed by it. At the same time, I’m always trying to create a dish the whole family can eat (plus leftovers for a few days). This week, chili powder was my focus.
It’s hot, smokey, a little spicey and delicious. Most people wouldn’t dream of a 10 month old liking something so intense, but I feel like babies palates are ready for anything as long as it’s not over powering.
There are 2 tablespoons of chili powder in the recipe which sounds like a lot, but the recipe also serves 16 people! When I say I like leftovers, I mean it. When the chili is finished, I put 2 cups in a Cuisinart and whiz it up for Kenya to have over the next next few days. It’s packed with all the things he needs in his diet.

Vegetarian Chili

Serves 16

2 Cans Organic Chopped Tomatoes
2 32 oz Boxes Vegetable Broth
6 Cups Mixed Beans (Lentils, Yellow Split Peas, White Beans) (If using large beans, soak the night before)
2 Tbsp Olive Oil
1 Onion, minced
5 Cloves Garlic, minced
6 Celery Stalks, chopped
6 Carrots, chopped
1 Bell Pepper, chopped
2 Tbsp Chili Powder
1 1/2 Tbsp Cumin
2 Tsp Salt
1 Tsp Sweet Paprika
1 Large Bunch Dinosaur Kale, chopped

1. Turn slow cooker (crock pot) on high. Set it for 12 hours. Pour all liquid into the pot.
2. Heat olive oil over medium flame and saute onions for 5 minutes. Lower heat if they start to brown. Add garlic and continue to saute another 2 minutes. Pour the onion mixture into the crock pot with the remaining ingredients. Stir.
3. Cook in the pot for 12 hours.
4. Cool, puree (for baby) and serve.