Kick off March, National Nutrition Month, with Kale Chili

I love adding kale to my chili.  It's flavorful, hearty and full of nutrients. 

Kale Chili


1 large onion, chopped

3-4 cloves of garlic, chopped

2 medium-sized russet potatoes, cut in small cubes

2 medium-sized carrots, cut in ½ inch pieces

3 T extra virgin olive oil

3 T chili powder

2 teaspoons salt

1 T ground black pepper

2 T maple syrup

2 cans of diced tomatoes, 14.5 ounces each

2 cans of red kidney beans

1 can of white kidney beans

1 can of garbanzo bans

4 cups of kale, chopped in 1” by 1” pieces


Saute the onion and garlic in the olive oil for 5-8 minutes at medium-high heat, stirring so as not to burn. Add carrots, potatoes, chili powder and salt/pepper.  Stir to coat the vegetables and sauté for another 15 minutes.  Pour in tomatoes, all beans and bring to a boil, then simmer for 25-30 minutes at low heat.  Add the kale and maple syrup and cook for ten more minutes.  Optional: serve with sour cream, avocados, shredded cheese and tortilla chips if desired.

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