Kale Chili by Lizz Clements

Ingredients

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