Five-Bean Chili

I read the reviews on this recipe before making it, and several said “this is really good, but this isn’t chili”. And they are right. It’s more of a stew, I think. But dang, is it good! I wasn’t expecting too much out of a big pot of beans, but this was really tasty. My 7 year old had 3 bowls of it! This is not a last minute recipe, since it does need to cook for 45 minutes. And remember, that kale shrivels down to nothing! Don’t be alarmed at the amount going in!

rating: 9

Five-Bean Chili
(Cooking Light, Sept. 2014)

serves 8
time needed: 1 hour, 15 min.


1 tablespoon canola oil
2 cups prechopped onion
1 cup chopped carrot
2 tablespoons unsalted tomato paste
2 tablespoons minced fresh garlic
1 1/2 teaspoons dried oregano
1 1/2 teaspoons chili powder
1 teaspoon kosher salt
1/2 teaspoon Spanish smoked paprika
4 cups stemmed and torn kale
3 cups organic vegetable broth
2 red bell peppers, chopped
1 jalapeno pepper, seeded and chopped
1 (14.5-ounce) can unsalted diced tomatoes, undrained
1 (15-ounce) can unsalted black beans, rinsed and drained
1 (15-ounce) can unsalted kidney beans, rinsed and drained
1 (15.5-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
1 (15.8-ounce) can unsalted Great Northern beans, rinsed and drained
1 (16-ounce) can unsalted pinto beans, rinsed and drained


1. Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add onion and carrot; sauté 10 minutes or until tender. Stir in tomato paste and next 5 ingredients (through paprika); cook 2 minutes, stirring constantly. Add kale and remaining ingredients. Cover and simmer 45 minutes.

photo (5)

photo (5)

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