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3 Bean Kale and Ancho Vegetarian Chili
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3 Bean, Kale & Ancho Chili

Servings: 8

Ingredients

  • 1 dried ancho pepper (or chipotle)
  • 1 red, 1 green, and 1 yellow bell pepper, diced
  • 1 yellow onion, diced
  • 1 bunch kale, stems and leaves finely chopped (separately)
  • 2-4 cloves garlic, chopped
  • 28 oz can fire roasted crushed tomatoes
  • 1 15 oz can each black beans, kidney beans, pinto beans
  • 2 Tbsp chili powder*

Instructions

  • Bring 3 cups water to a boil. Remove from heat and place dried chili pepper in hot water and allow to re-hydrate.
  • Place a large soup pot on the stovetop over medium-high heat. Add 1 teaspoon olive oil, chopped bell peppers, onion, garlic, kale stems and leaves, and cook for 10 minutes stirring occasionally.
  • Remove and discard seeds and stem from the rehydrated ancho (option to reserve a few seeds as desired for added heat). Place ancho in a blender with the boiling water and blend until smooth, adding seeds as desired (do so gradually and taste for heat before adding to chili — a few seeds can add a lot of heat!). Add pureed ancho and water to sautéed veggies.
  • Add 28-ounce can of fire roasted diced tomatoes, 2 tablespoons chili powder and 3 cans of rinsed and drained beans. Bring to a boil then lower heat to low-medium, stirring occasionally and adding water or broth as needed. Continue to cook for 30 minutes, up to 1 hour.
  • Season to taste with additional chili powder, salt, and pepper. Enjoy! Note: Leftover chili freezes well.

Notes

*Note: Read all ingredients and avoid blends with added sugar, salt, MSG, and other unnecessary fillers.