Kale Chili by Lizz Clements

VEgan kale chilli

Serves 6 – 8.
Prep Time: 5 minutes
Cooking Time: 35 minutes


  • 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


  • 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!

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