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White Bean and Kale Chili

Claire Bartholic
A hearty, thick chili that can be made mild or hot. I like making this in the pressure cooker, but it's quick to make on the stove as well!
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes

Ingredients
  

  • 1 medium onion diced
  • 1 cup of diced celery
  • 2 minced garlic cloves
  • 1 can 4 oz chopped green chilies (mild or hot)
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt omit/adjust if your broth is salted
  • 3 tablespoons whole wheat flour
  • 4 cups home cooked Great Northern or Navy beans 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 if using bouillon, omit if using broth/stock
  • 1/2 cup almond milk
  • 1 cup defrosted frozen corn
  • 2-3 handfuls of chopped kale
  • salt and pepper to taste
  • Hot sauce and/or salsa for garnish optional, but highly recommended!

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!
Each serving (without salsa or hot sauce) contains 361 calories, 66.1g carbs, 2g fat, 21.4g protein, 1227 mg sodium, 1516 mg potassium, 19.4% RDA of Vitamin A, 110% RDA of vitamin C, 36.2% RDA of calcium, and 46.4% RDA of iron.