Kale Chili by Lizz Clements - Veganuary
Search
English (South African)
DonateTry Vegan
Menu

Suggested Searches

Donate
Try Vegan
Search
English (South African)

Kale Chili by Lizz Clements

VEgan kale chilli

  1. 4 cloves garlic, minced
  2. 1 red onion, peeled and finely diced
  3. 1 teaspoon grapeseed oil
  4. 1 14-ounce can diced tomatoes
  5. 1 6-8 ounce can mild green chiles
  6. 1 14-ounce can chickpeas, drained and rinsed
  7. 1 cup frozen Lima beans
  8. 1/2 cup frozen corn kernels
  9. 1 green bell pepper, diced
  10. 4 cups vegetable broth
  11. 1/2 cup basmati rice
  12. 1/4 teaspoon smoked paprika
  13. 1/2 teaspoon chipotle chili powder
  14. 2 teaspoons conventional chili powder
  15. 1/4 teaspoon powdered cayenne pepper
  16. 1/2 teaspoon salt
  17. 2 teaspoons ground cumin
  18. 1 small to medium head of kale, chopped

Serves 6 – 8.

  • In a Dutch oven or soup pot, warm the oil over medium heat. Add the garlic and onion and saute until softened, just a few minutes.
  • Add the tomatoes, chiles, chickpeas, Lima beans, corn, bell pepper, vegetable broth, spices, and salt. Bring to a boil and then simmer on medium heat for 25 minutes, until rice is fully cooked.
  • Add the chopped kale and stir. Continue cooking until kale reaches desired consistency, about 5-10 more minutes.
  • If desired, serve with tortilla chips, garnished with cilantro, chopped tomato, or avocado!

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?

Try Veganuary

Download Your FREE Celebrity Cookbook

Sign up to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!

Try vegan!
Woman pointing