Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 6

Here is a make-ahead chili that both meat lovers and vegetarians will love: It packs in all the classic flavors you want and is loaded with beans that give the dish a rich, almost meaty character. Serving this chili the next day lets flavors meld--if the beans soak up a lot of liquid overnight, you can add more vegetable broth or even water to thin out the stew.

Cheryl Slocum
Recipe by Cooking Light September 2014

Gallery

Credit: Squire Fox; Styling: Carla Gonzales-Hart

Recipe Summary

hands-on:
30 mins
total:
1 hr 15 mins
Yield:
Serves 8 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

221 calories; fat 2.8g; saturated fat 0.2g; mono fat 1.2g; poly fat 0.7g; protein 11g; carbohydrates 39g; fiber 12g; cholesterol 0mg; iron 3mg; sodium 520mg; calcium 153mg.
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