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Recipes // Side Dishes // Three-Bean And Kale Chili

Three-Bean And Kale Chili

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By Bobby Deen

Serves 6

Ingredients:

  • 32 tablespoons vegetable oil
  • ½ pound button mushrooms, stems trimmed, chopped
  • 1 onion, chopped
  • 1 can (15½ ounces) small white beans, rinsed and drained
  • 1 can (15½ ounces) black beans, rinsed and drained
  • 1 can (15½ ounces) red kidney beans, rinsed and drained
  • 3 garlic cloves, chopped
  • 1 jalapeño, seeds and veins removed, chopped
  • 2 cups packed chopped kale
  • In a large Dutch oven, heat the oil over medium high-heat. Add the mushrooms and onion and cook, stirring frequently, until the onion has softened and the mushrooms are browned, 8 to 10 minutes.
  • Add the white beans, black beans, kidney beans, garlic, jalapeño, kale, diced tomatoes and juices, broth, chili powder, and salt and pepper to taste. Stir well to combine, and bring to a boil. Cover, reduce the heat to me- dium, and simmer for 10 minutes. Adjust the seasonings to taste, and serve.
  • 1 can (14½ ounces) diced tomatoes, with juices
  • 1 cup low-sodium chicken broth
  • 2 tablespoons chili powder
  • salt and freshly ground black pepper

Directions

  1. In a large Dutch oven, heat the oil over medium high-heat. Add the mushrooms and onion and cook, stirring frequently, until the onion has softened and the mushrooms are browned, 8 to 10 minutes.
  2. Add the white beans, black beans, kidney beans, garlic, jalapeño, kale, diced tomatoes and juices, broth, chili powder, and salt and pepper to taste. Stir well to combine, and bring to a boil. Cover, reduce the heat to me- dium, and simmer for 10 minutes. Adjust the seasonings to taste, and serve.

Nutritional count based on 6 servings (does not include salt and black pepper to taste): 211 calories, 12g protein, 6g fat, 35g carbohydrate, 11g fiber, 722mg sodium

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