Veggie Chili with Pinto Beans & Baby Kale

Two types of beans 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

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

Makes 4 servings

20 minutes active 

20 minutes total 

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.