White Bean and Kale Chili: A Cozy Comfort Food Delight
A hearty White Bean and Kale Chili that is perfect for cozy meals and can be made mild or hot.
Equipment
- Pressure Cooker
- Stove
Ingredients
Base Ingredients
- 1 medium onion diced
- 1 cup celery diced
- 2 cloves garlic minced
- 1 can chopped green chilies 4 oz, mild or hot
- 1 tablespoon ground cumin
- ½ teaspoon salt omit/adjust if your broth is salted
- 3 tablespoons whole wheat flour
- 4 cups Great Northern or Navy beans home cooked or 2 (15.8 oz) cans
- 2 cubes Massel's 7's Chicken style cubes optional, can sub veggie broth for bouillon and water
- 2 cups water omit if using broth/stock
- ½ cup almond milk
- 1 cup frozen corn defrosted
- 2-3 handfuls kale chopped
- salt and pepper to taste
- hot sauce and/or salsa for garnish, optional but highly recommended!
Instructions
Cooking Instructions
- Cook the onions and celery either in the pressure cooker or on the stove in a couple tablespoons of broth or water for 5 minutes or until onions soft and transparent.
- Add garlic, chilies, cumin, salt, and flour and cook while stirring for 2 minutes.
- Add the beans, bouillon and water (or broth/stock), and corn.
- If you are using the stove, bring to a boil, reduce heat and simmer for ten minutes.
- If you are using a pressure cooker, cook on high for 3 minutes and let the pressure release naturally.
- Add kale and almond milk and stir until kale is wilted.
- Taste and adjust spices as necessary.
- Serve with a dollop of salsa and a thick slice of toasted bread.
Notes
This only serves four so double for leftovers!
Nutrition
Serving: 1servingCalories: 361kcalCarbohydrates: 66.1gProtein: 21.4gFat: 2gSodium: 1227mgPotassium: 1516mgVitamin A: 19.4IUVitamin C: 110mgCalcium: 36.2mgIron: 46.4mg
Tried this recipe?Let us know how it was!