I came up with this chili last year in an effort to add a leafy green veggie to a chili. I didn’t want the veggie to take away from a classic “chili” flavor and didn’t want the veggie to fall apart in the cooking process and wanted it to be tasty… My solution was the lovely vegetable kale! This is a favorite in our household! Plus it’s a great make ahead meal for lunch’s, etc!
Here’s the recipe:
-1 lb. extra lean ground beef
-15 oz. can organic black beans
-15 oz. can organic pinto beans
-15 oz. can organic diced tomatoes
-6 oz. can tomato paste
-2 cups chopped kale w/ ribs removed
-2 cups water
-2 tbsp. chili powder
-1/2 tbsp. ground cumin
-pinch of crushed red pepper
-4 dashes of Worcestershire sauce
-salt & pepper to taste
Brown ground beef in large Dutch oven, once meat is browned add beans, diced tomatoes, tomato paste, water, kale, all spices & Worcestershire sauce. Stir well and bring to a boil then simmer for 45 min. Stir occasionally and add water if it thickens up too much.
Optional: Add a dollop of non fat Greek yogurt on top!
Aporox. 250-300 calories per serving