Three Bean Chili with Kale and Quinoa

I love to experiment with vegetarian/vegan chili recipes, and this is my favorite so far. It's hearty, healthy, and a little spicy. What more could you possibly ask for? Here you have it, my three bean chili recipe with kale and quinoa..

Ingredients:

3 tbsp grapeseed oil

1 medium onion, chopped

1 red bell pepper, seeded and chopped

1 jalepeno, diced

8 cloves garlic, minced

1 tbsp ground cumin

3 tbsp chili powder

1/4 tsp cayenne pepper

2+ cups water (or vegetable stock)

2 15 oz cans diced tomatoes

1 tsp dried oregano

1 tbsp brown sugar

4 cups beans, drained and rinsed (use whatever variety you prefer - I used kidney beans, small white beans, and black beans)

1 small bunch kale (stemmed and chopped)

1 1/4 cups cooked quinoa

Directions:

1. Heat oil in a large dutch oven over med-high heat

2. Add onion and cook until translucent, about 3 minutes

3. Add red pepper and jalepeno, cook until soft and onions begin to brown around the edges, about 3 minutes

4. Add garlic and cook until fragrant, about 1 minute

5. Push vegetables to side of the pot leaving the center clear

6. Sprinkle ground cumin in the center of the pot and cook for 30 seconds, stirring constantly

7. Stir cumin and vegetables together and cook for an additional minute or so

8. Add chili powder and cayenne and stir into vegetables, cook for another minute

9. Add 2 cups of water and stir well, scraping the bottom of the pot for any stuck on spices

10. Bring to a boil, reduce heat, and simmer until it begins to thicken, about 5 minutes

11. Stir in the diced tomatoes, oregano, and brown sugar

12. Add one tomato can of water

13. Bring back to a boil, then simmer about 20 minutes, until slightly thickened

14. Add kale and allow it some time to begin to wilt.

15. Add the beans and quinoa, gently combining all ingredients

16. Top with whatever fun ingredients you choose -- green onions, cilantro, tomato, etc.

Enjoy!

-Rebecca