Beef Chili with Pinto Beans & Baby Kale

Ground beef and nutrient-rich kale pick up big flavor in this nourishing chili. Let everyone pile on their favorite toppings at the table. 

What You Get

Ground beef (see note below)

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 

Salt and freshly ground pepper

Beer or chicken broth (optional)

Makes 4 servings

25 minutes active 

25 minutes total 

Step 1 

In a saucepan over medium-high heat, warm 1 tablespoon vegetable oil. Add the ground beef, season with salt and pepper, and cook until browned, breaking up the meat with a spoon, about 10 minutes. 

Step 2

Meanwhile, rinse and drain the beans. Mince the jalapeño, if you’d like some heat. Add the jalapeño to the beef 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. 

Note: The beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.