Okra, Corn & Pepper Gumbo

Soooo I’m gona pretend like fall isn’t happening for as long as humanly possible.

Forget that it’s back-to-school. Forget that Halloween shit has completely taken over every store in sight. Forget that pumpkin spice beer has replaced my beloved summer shandys. 

I’m trying to enjoy every last summer moment. Every day at the pool. Every day the temperature still reaches 90. Every chance to hike, kayak or catch a sunset. I am not letting it go!

But when I HAVE to….this delicious veggie gumbo will be there waiting for me.

Soup season might actually be the only thing I love about autumn. Well, outside of football season and Julian Edelman. I ADORE gorging on chilis, soups, stews, bisques, and now, gumbos. WTF is gumbo exactly? I’m not quite sure, but I think it’s a thicker, more southern, type of chili. No?

Well, whatever, because this gumbo is effing delicious. Summer, fall, winter, WHATEVER.

You can really sub in whatever veggies and/or beans you’d like. Just don’t leave out that okra! Because really, what else do you do with okra?

1 yellow onion, diced

3 stalks celery, diced

2 bell peppers, diced

2 cups frozen okra, sliced

1 1/2 cups organic corn

4 cloves garlic, minced

3 cups vegetable broth

16 oz can fire roasted tomatoes with chiles

1 can organic kidney beans

1 can organic chickpeas

1/4 cup chickpea flour

1 jalapeno, minced (optional)

2 bay leaves

2 tsp dried thyme

1 tsp chili powder

1 tsp paprika

1 tsp sea salt

1 tsp all purpose seasoning

Black pepper and crushed red pepper flakes

• In a large saucepan over medium heat, cook onions in olive oil with crushed red pepper for 10 minutes
• Add celery and bell pepper and continue cooking for 5 more minutes
• Add corn and okra and continue cooking
• Add garlic, chickpea flour, jalapeno, bay leaves, thyme, chili powder, paprika, salt and all purpose seasoning and stir together well
• Add kidney beans, chickpeas, tomatoes and broth and bring to a boil
• Reduce to a simmer and cook for 30 more minutes, uncovered