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–+ servings

My Awesome Five Bean Kale Chili

Eleanor Craig
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican
Servings 10 people
Calories 323 kcal

Ingredients
 
 

  • Raw meat mince1 pound ground beef (minced beef) - optional
  • black beans on white background1 14.5 ounce black beans - drained
  • red kidney beans in wooden bowl1 14.5 ounce red kidney beans - drained
  • Pile a chickpeas c.arietinum, paths1 14.5 ounce chickpeas (garbanzo beans) - drained
  • white beans isolated on white background1 14.5 ounce white beans - drained
  • Pinto beans in wooden bowl over white1 14.5 ounce pinto beans - drained
  • tomatoes1 14.5 ounce tomato - with juices
  • Spoon with tomato paste isolated on white background2 tablespoons tomato paste
  • bowl of broth32 ounce vegetable stock (vegetable broth or vegetable bouillon) - or 1 full container
  • Red pepper1 medium red pepper (red capsicum) - diced
  • Fresh green pepper isolated on white background1 medium green pepper (green capsicum) - diced
  • Ripe yellow onion on a white background1 large yellow onion - diced
  •  
    1 large bunch kale - chopped, about 4 cups
  • Carrot vegetable with leaves1 cup carrots - diced
  • Organic Green Jalapeno Pepper1 medium jalapeno pepper - seeded and diced
  • garlic3 tablespoons garlic
  • Red hot chili pepper powder and half isolated on white background2 ½ tablespoons chili powder (chilli powder in British English) - I used Hot Mexican
  • Sweet pepper red paprika powder in wooden bowl over white2 tablespoons smoked paprika
  • ground cumin2 teaspoons cumin
  • Oregano (Origanum vulgare) leaves2 teaspoons oregano
  • wooden bowl of salt2 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
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