Five Bean Kale Chili. Brrrrrrr! Chilly weather = chili for dinner! I’ve made a dozen different types of chili in the past, Chili Verde, Healthy Paleo Chili, and many more, but this time around, I really wanted something hearty that included veggies and lots of protein.
I am definitely someone who likes a ton of beans in their chili, which is why I opted to use five types of beans in this particular recipe. This Five Bean Kale Chili recipe can easily be vegetarian, as it is quite filling on its own.
I chose to add lean ground beef to my Five Bean Kale Chili, but ground turkey or chicken would work as well. The key ingredient here is the smoked paprika, so if you don’t have that on hand, it’s time to invest in some.
My Awesome Five Bean Kale Chili
Soups are a great way to warm up on a cold day and five bean kale chili recipe is expert at this. We use lean beef mince but you can also use chicken mince or turkey. Try it.
Ingredients
1 pound ground beef (minced beef) - optional
1 14.5 ounce black beans - drained
1 14.5 ounce red kidney beans - drained
1 14.5 ounce chickpeas (garbanzo beans) - drained
1 14.5 ounce white beans - drained
1 14.5 ounce pinto beans - drained
1 14.5 ounce tomato - with juices
2 tablespoons tomato paste
32 ounce vegetable stock (vegetable broth or vegetable bouillon) - or 1 full container
1 medium red pepper (red capsicum) - diced
1 medium green pepper (green capsicum) - diced
1 large yellow onion - diced- 1 large bunch kale - chopped, about 4 cups
1 cup carrots - diced
1 medium jalapeno pepper - seeded and diced
3 tablespoons garlic
2 ½ tablespoons chili powder (chilli powder in British English) - I used Hot Mexican
2 tablespoons smoked paprika
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons salt
Instructions
- First, brown your meat if you’re opting to use some.
- Then drain the beans in a colander.
- Chop your veggies.
- Next, saute the onion, carrots, and garlic with the tomato paste and all spices on medium heat.
- Add the canned tomatoes, chopped veggies, beans, and ground beef to the mixture.
- Pour the vegetable broth into the pot, and turn the heat to medium-low.
- Adjust seasonings as needed and let simmer for approximately one hour, stirring occasionally. If you didn’t use “hot” chili powder, you might want to add some red pepper flakes, cayenne pepper, or hot sauce to spice it up (if you’re into all that jazz). Serve and enjoy!
Notes
Enjoy topped with cheese and some yummy jalapeno cornbread to make this baby even more delicious. This chili is even better the next day! You’ll most likely have leftovers unless you’re like me when it comes to eating the same meal every day for a week. In the case that you do, in fact, find yourself unable to consume all of this goodness, it freezes very well. Enjoy! **I continuously season as the chili is cooking, so these are estimates!**
Nutrition
Calories: 323kcalCarbohydrates: 48.2gProtein: 25gFat: 4.7gSaturated Fat: 1.4gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 1.4gTrans Fat: 0.2gCholesterol: 28.1mgSodium: 1518.1mgPotassium: 1177.6mgFiber: 15.4gSugar: 6.1gVitamin A: 4736.3IUVitamin C: 41.1mgCalcium: 171.5mgIron: 7.2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
