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.
32ouncevegetable stock (vegetable broth or vegetable bouillon) - or 1 full container
1mediumred pepper (red capsicum) - diced
1mediumgreen pepper (green capsicum) - diced
1largeyellow onion - diced
1largebunch kale - chopped, about 4 cups
1cupcarrots - diced
1mediumjalapeno pepper - seeded and diced
3tablespoonsgarlic
2 ½tablespoonschili powder (chilli powder in British English) - I used Hot Mexican
2tablespoonssmoked paprika
2teaspoonscumin
2teaspoonsoregano
2teaspoonssalt
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!**