Kale Chili by Lizz Clements
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!