Kale Chili
Ready for the healthy upgrade you didn't know your chili needed? It's kale! Kale adds great texture and earthy flavor that pair perfectly with smoky spices, tender beans, and that thick tomato base.
Servings: 7
Calories: 277kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 3 tablespoons tomato paste
- 5 garlic cloves, minced
- 1 ½ tablespoons unsweetened cocoa powder
- 1 ½ tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder
- 2 cups water
- 2 (15 ounce/425 gram) cans fire roasted tomatoes
- 1 (15 ounce/425 gram) can red kidney beans, drained and rinsed
- 1 (15 ounce/425 gram) can black beans, drained and rinsed
- 1 teaspoon salt, plus more to taste
- 1 pound curly kale (about 1 large bunch), stems removed and leaves roughly chopped
- Black pepper, to taste
Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion and both bell peppers. Cook the mixture for about 10 minutes, stirring occasionally, until the veggies begin to soften up.
- Stir in the tomato paste and cook it with the veggies for about 2 minutes, stirring constantly, until it just begins to darken.
- Stir in the garlic, cocoa, chili powder, cumin, smoked paprika, and chipotle chili powder. Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
- Stir in the water, tomatoes, kidney beans, black beans, and salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to low and let the chili simmer for 15 minutes, until slightly thickened.
- Stir in the kale, adding a handful at a time then stirring it in before adding more. Once all of the kale has been added, bring the chili back to a simmer and cook it for about 15 minutes more, until the kale is tender and the chili has thickened, stirring occasionally. Add a splash of water if the chili gets too thick at any point.
- Remove the pot from heat and season the chili with additional salt to taste and black pepper.
- Ladle into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 277kcal | Carbohydrates: 44g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 650mg | Potassium: 930mg | Fiber: 16g | Sugar: 6g | Vitamin A: 8408IU | Vitamin C: 102mg | Calcium: 266mg | Iron: 6mg