20 min active20 min total4 servings

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.

Ingredients Included

  • Black beans
  • Pinto beans
  • Jalapeño (optional)
  • Chili base
  • Baby kale or spinach
  • Green onions
  • Greek yogurt
  • Shredded jack cheese
  • Tortilla chips

You'll Need

  • Vegetable oil
  • Beer or vegetable broth (optional)
  • Salt and freshly ground pepper
Allergen Note: Contains milk.

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.
Find more recipes like this in the Good Eggs Vegetarian Dinner Kit
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