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
- 1 pound lean ground beef optional
- 1 14.5 ounce can black beans drained
- 1 14.5 ounce can red kidney beans drained
- 1 14.5 ounce can chickpeas drained
- 1 14.5 ounce can great northern white beans drained
- 1 14.5 ounce can pinto beans drained
- 1 14.5 ounce can diced tomatoes with juices
- 2 tablespoons tomato paste
- 32 ounce vegetable broth or 1 full container
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 1 large white or yellow onion diced
- 1 large bunch kale chopped, about 4 cups
- 1 cup carrots diced
- 1 medium jalapeno pepper seeded and diced
- 3 tablespoons minced garlic
- 2 ½ tablespoons chili powder I used Hot Mexican
- 2 tablespoons smoked paprika
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 teaspoons salt
- 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!