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!
(Cooking Light, Sept. 2014)
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.