All Recipes

Five-Bean Chili

1 Hr, 15 Mins


1 Tablespoon Canola Oil

2 Cups Onion, chopped

1 Cup Carrot, chopped

2 Tablespoons Unsalted Tomato Paste

2 Tablespoons Fresh Garlic, minced

1 1/2 Teaspoons Dried Oregano

1 1/2 Teaspoons Chili Powder

1 Teaspoon Salt

1/2 Teaspoon Smoked Paprika

4 Cups Kale, stemmed and torn

3 Cups Organic Vegetable Broth

2 Red Bell Peppers, chopped

1 Jalapeño Pepper, seeded and chopped

1 (14.5-Ounce) Can Unsalted Diced Tomatoes, undrained

1 (15-Ounce) Can Unsalted Black Beans, rinsed and drained

1 (15-Ounce) Can Unsalted Kidney Beans, rinsed and drained

1 (15.5-Ounce) Can Unsalted Chickpeas (Garbanzo Beans), rinsed and drained

1 (15.8-Ounce) Can Unsalted Great Northern Beans, rinsed and drained

1 (16-Ounce) Can Unsalted Pinto Beans, rinsed and drained

6-8 Slices Martin’s Whole Wheat Potato Bread, sliced and toasted

Serves: 8


Step 1

Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add onion and carrot; sauté 10 minutes or until tender. Stir in tomato paste and next 5 ingredients (through paprika); cook 2 minutes, stirring constantly. Add kale and remaining ingredients.

Step 2

Cover and simmer 45 minutes.

Step 3

Serve, topped with Potato Bread croutons.