= Makes: 8 cups
= Serving size: 2 cups for a main course, 1 cup for a starter
= Active time: 15 minutes
= Total time: 30 minutes
Ingredients
¼ cup olive oil
2 cups peeled and chopped onions
2 medium-size red bell peppers, diced
6 garlic cloves, peeled and minced
2 tablespoons chili powder
1 teaspoon dried ground cumin
1 teaspoon dried oregano, or 1 tablespoon chopped fresh oregano
2 teaspoons cayenne pepper
2 cups crushed tomatoes
1 cup reserved liquid from cooking beans
6 cups cooked beans
2 cups cooked kale or spinach
Salt and pepper
Chopped cilantro, sour cream, grated cheese, and chopped green onion, for garnish
STEP 1: Heat the oil in a large, heavy pot over medium-high heat. Add the onions and bell peppers. Sauté until soft, about 5 minutes. Add the garlic and sauté an additional minute.
STEP 2: Add the chili powder, cumin, oregano, and cayenne and stir for about 2 minutes.
STEP 3: Mix in the crushed tomatoes and 1 cup of reserved liquid from the beans. Cook for 10 minutes.
STEP 4: Add the beans, bring to a boil, stir, reduce the heat, and simmer for 20 minutes, until the flavors blend and the chili thickens. Add the kale or spinach, stir, and cook until wilted, about 5 minutes.
STEP 5: Season with salt and pepper to taste. Garnish and serve!
VARIATIONS:
• Add 1½ teaspoons ground cinnamon.
• Add 1 cup of beer.
GOES WELL WITH:
• Brown rice
• Sliced apples
• Sliced tomatoes
• Yogurt
• Avocado
Per serving: Calories 600, Calories from Fat 160, Total Fat 18g (28% DV), Saturated Fat 3g (15% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 1440mg (60% DV), Carbohydrates 94g (31% DV), Dietary Fiber 28g (112% DV), Sugars 9g, Added Sugars: 0g, Protein 26g, Vitamin A 480%, Vitamin C 230%, Calcium 35%, Iron 60%.