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A nice, hearty bowl of veggie chili
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Veggie Chili with 5 Beans and Greens

A hearty, veggie chili. Eat the chili for dinner and then use the rest for a week's worth of lunches. I like to top it with a nice piece of grass-fed steak or use it to make amazing chili fries.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: US
Keyword: beans, chili, legumes, stew
Servings: 12 people

Ingredients

Chili

  • 4 Tablespoons extra virgin olive oil
  • 1 bunch kale chopped
  • 1 pound mushrooms sliced
  • 1 large onion diced
  • 1 cup green chile chopped
  • 2 Tablespoons soy sauce
  • 6 cloves garlic minced
  • 1 15-ounce can pinto beans drained and rinsed
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can kidney beans drained and rinsed
  • 1 15-ounce can Great Northern beans drained and rinsed
  • 1 15-ounce can lentils drained and rinsed
  • 1 15-ounce can diced tomatoes with juice

Spice Mixture *

  • 1 Tablespoon red chile powder
  • 1 Tablespoon garlic powder
  • 1 Tablespoon ground cumin for better flavor, toast whole seeds and grind them yourself
  • 1 Tablespoon mustard seed
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon turmeric
  • 2 bay leaves

Instructions

  • Place a large pot on medium heat. Add the oil and let it get hot. Add the kale, mushrooms, onion, green chile, soy sauce, and garlic to the pot. Put a lid on the pot and let it cook for about 10 minutes, until the kale has wilted and the mushrooms have given up a lot of their liquid.
  • Add the spice mixture (or the much simpler substitute), to the pot. Stir to combine and let it cook for another 5 minutes with the lid off. Cook until a lot of the liquid has evaporated. Stir every minute or two to avoid burning the spices.
  • Add the drained beans and the tomatoes to the pot. Stir to combine, turn up the heat, and bring to a boil. Reduce the heat to low, place a lid on the pot and cook for another 30 minutes.
  • Serving Suggestions:
    Top with cilantro and sour cream.
    Top with sliced steak or chicken thighs.
    Serve over rice or quinoa.
    Serve over french fries or a baked potato.
    Serve with cornbread.

Notes

* If you don't want to put together all these spices, you can instead use 3 Tbsp chili powder, 1/2 Tbsp garlic powder, 1/2 Tbsp ground cumin, and 2 bay leaves.