Kalelicious Chili

 
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Serves: 16
 
Prep Time: 10 minutes
 
Cook Time: 60 minutes
 

What You Need

  • 16 ounces Nature’s Greens® Kale
  • 1 (14.5 ounce) low sodium vegetable broth
  • 1 cup water
  • 45 ounces red kidney beans
  • 2 tablespoons extra virgin olive oil
  • 8 ounces Versatile Veggies® Diced Yellow Onion
  • 1 1/2 tablespoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (14.5 ounce) low sodium vegetable broth 

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What You Do

Pour vegetable broth and water into a large pot and bring to a boil. Add kale to broth; reduce heat to medium and cook for 30 minutes. While kale is cooking, drain 2 cans of the red kidney beans. Pour oil into a Dutch oven and heat to high. Lower heat to medium and sauté onion for 5 minutes. Stir chili powder, ground cumin, salt and pepper with onion. Cook over low heat for 5 minutes, stirring often. Stir in kidney beans, vegetable broth and kale. Bring to a boil over high; cover and reduce heat to medium. Simmer for 20 minutes, stirring often. 

*May be served with chopped fresh cilantro and chopped tomatoes.

180

Calories

per serving

  • 4.5
  • 21
  • 14

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