Veggie Chili with Pinto Beans & Baby Kale Kit

What You Get

Black beans

Pinto beans

Jalapeño (optional)

Chili base

Baby kale or spinach

Green onions

Greek yogurt

Shredded jack cheese

Tortilla chips

What You'll Need

Vegetable oil

Beer or vegetable broth (optional)

Salt and freshly ground pepper

Step 1

Rinse and drain the black beans and pinto beans. Mince the jalapeño, if you’d like some heat.

Step 2

In a saucepan over medium-high heat, warm 1 tablespoon vegetable oil. Add the jalapeño and stir until fragrant, 1 minute. Add the chili base, beans, and 1½ cups beer, broth, or water. Bring to a simmer to let the flavors combine and alcohol evaporate, 5 to 10 minutes. Stir in about 4 cups of baby kale to wilt, 1 minute. Season to taste with salt and pepper.

Step 3

Meanwhile, slice a few green onions. Set out the yogurt, jack, and tortilla chips for serving.

Step 4

Ladle the chili into bowls and serve warm, passing all of the toppings at the table.