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.
Allergen Note: Contains milk.
Rinse and drain the black beans and pinto beans. Mince the jalapeño, if you’d like some heat.
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.
Meanwhile, slice a few green onions. Set out the yogurt, jack, and tortilla chips for serving.
Ladle the chili into bowls and serve warm, passing all of the toppings at the table.