Rainbow Carrot + Chorizo Chili

Homemade chili is one of my favorite weeknight meals...it's so satisfying. This recipe is filled with all sorts of goodies...I like to drizzle a touch of yogurt on top and serve with homemade flour tortillas and a handful of fresh arugula.Rainbow Carrot + Chorizo ChiliIngredients:2 chorizo links (about 8 ounces...I loooove the chorizo from Whole Foods...feel free to substitute your favorite sausage)1 tablespoon organic or raw butter1/2 organic lemon, juiced (about 2 tablespoons)16 ounces organic crushed tomatoes6 cups weak coffee4 organic rainbow carrots, peeled + chopped (about 1 cup)1 organic Yukon gold potato, chopped1/2 cup chopped organic leeksAbout 1/2 cup chopped organic peppers of your choice depending on level of spice you prefer (I typically use an Anaheim pepper, 1/2 poblano, 1/2 jalapeño, 1/2 red bell pepper, and a yellow pepper)1/2 cup dried organic black beans1/4 cup dried organic pinto beans1 teaspoon cumin1 teaspoon paprika1 teaspoon chili powder1 teaspoon red chili flakes1 teaspoon salt1 teaspoon fresh, ground pepperDirections:The evening before you plan to make this delicious chili, soak the pinto + black beans in water overnight. Then, boil the beans for about 30 minutes. Drain out all liquid. Set beans aside. Place a large pot over medium heat. Add butter. Once the butter has melted, add the chorizo. Cook for about five minutes, then add the carrots and potato. Allow to cook for an additional 5 minutes, stirring occasionally. Add peppers and leeks and cook for about five more minutes. Then, add lemon juice. Stir. Add crushed tomatoes + weak coffee. To make weak coffee, I typically use about 2 tablespoons for six cups of coffee. Add the beans. Allow to simmer for about 45 minutes. Then, taste the mixture and add the rest of the seasonings as you see fit. Allow to simmer until it reaches the consistency you prefer. The longer you allow it to simmer (with the lid off) the more the chili will reduce. I typically allow the chili to simmer for another 60-90 minutes. Serve with a handful of arugula and fresh, organic calendula petals if you wish...Photos + Recipes by Cassie Winslow