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.
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 jalapeño 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
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I used chicken broth instead of vegetable broth and half a jalapeno - next time the whole jalapeno. The whole family loved this though. Even dear hubby who is not a fan of kale declared if we had to have kale, this was how he'd like it. Served with homemade corn bread. We had some shredded cheddar and a spoonful of light sour cream on top at service. Definitely will make again.
This recipe was very good and relatively easy (one pot). We ended up deciding at the last minute to add a little andouille sausage (chopped up 4 small links and added to the oil prior to adding onion) but I'm sure it would be very good without. Because we like things on the spicy side, I did not seed the jalapeno. I personally felt it could use a little more tomato, so when I make it next time I'll probably add a small can of crushed tomato with the diced tomato. Served with mini corn muffins.
The 1999 Annual Recipes Crock Pot Chili has been the go-to for years. Tonight I made this chili as written except I subbed diced zucchini for the kale (just can't do kale). Spicy but not too hot, leaving room for interpretation depending on your taste. Got to freeze 2 containers for future enjoyment and since we ate it the first night the flavor-melding thing didn't happen. But it was really fresh tasting. Not a bad thing...
This is a nice healthy bean soup. I would NOT call it chili. I followed the recipe as written and thought it was fine- decent enough to use it for lunches this week. I was disappointed that it wasn't more chili-ish.
I really don't understand why I liked this so much ... as a woman from the midwest (both in IN, now in MN, previously in OH), chili NEEDS meat (it is the main ingredient). But I found this recipe to be really full flavored and delicious. I did want a bit more heat, but that is easy enough to fix with a full jalapeno with seeds. I found it interesting that CraigfromSC mentions andouille, because this afternoon as I ate a re-heated version of it I thought that it would be made better with kielbasa (see? I guess I did want meat in my chili). Anyway, I encourage you to make this as is first - it is quite tasty. I do want to mention that I did enjoy the croutons - I found them really enjoyable as a different topper (and as an alternative to my typical Jiffy corn muffins).
I am giving this recipe 5 stars since it was a hit with the whole family which as we all know is rare. I omitted the can of chickpeas and added 2 andouille sausages sliced lengthwise and chopped into 1/4 inch pieces. I had a pasilla chili pepper on hand so used about half of that and like the above review I had spinach on hand so used that instead of the Kale and just added it when I turned of the heat and put the lid on to let it wilt. I just used a store bought cornbread from the bakery department. Without having to bake the cornbread this was an easy weeknight dinner that everyone will love.
We really enjoyed this chili. Very hearty and filling! I subbed spinach for the kale (it's what I had on hand) and added it at the very end. It wasn't very spicy, though, so if you like your chili with plenty of heat, chop the jalapeño whole (seeds and all), or add some hot sauce. We did not care for the cornbread recipe that was published with this menu. It was too dry and crumbly.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!