Kale Chili

I was so happy when I stumbled onto this recipe during my first summer of growing my own kale! First week of September I was in the kitchen experimenting with the recipe and making it my own. This chili is meaty and satisfying with a spicy kick! Happy and healthy eating!! -Stephanie

P.S. What would Grandpa say?!

INGREDIENTS

One Batch Bag of Grandpa’s Meatball Mix

2 tbsp. extra-virgin olive oil

1 lb. ground beef or turkey 

1 large onion, chopped

 1 red bell pepper, chopped

1 tbsp. chili powder

1 tsp. cayenne pepper (If you don’t like it spicy-leave this out.)

2 tbsp. tomato paste

1 15-oz. can diced tomatoes

1 15-oz. can cannellini beans, rinsed

3 c. low-sodium chicken broth

1 large bunch kale, torn into pieces with stems cut out. Go big on the kale, it cooks down!

Parmesan or mozzarella cheese for sprinkling on top

DIRECTIONS

• In a large skillet over medium-high heat add oil and cook one minute, then add Grandpa’s Mix and stir and cook two more minutes or until bread crumbs are toasted.  Add ground meat and cook until browned, breaking it apart with your spatula into crumbles. Add chili powder and cayenne, red pepper and onion stir to combine. Add tomato paste and stir, 1 minute, then add diced tomatoes, beans, and chicken broth and bring to a boil. Reduce heat to a simmer and add kale. If you like your kale firmer don’t add until the last 10-15 minutes. 

• Simmer until chili has thickened, about 30 minutes. 

Sprinkle cheese on top and serve with crusty bread and a glass of red wine or a big glass of cold milk.