Print Recipe

Healthy Chili with Kale

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main
Cuisine: American
Author: Hip Foodie Mom


  • 2 tablespoons olive oil
  • 1 Large sweet onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 20 baby carrots diced
  • 2 tsp. ground cumin
  • 2 lbs. lean ground beef or ground turkey
  • 2 jalapeno peppers diced
  • 1 28oz. can crushed tomatoes
  • 2 cups kale chopped
  • 3-4 cups water split
  • 2 green chiles with juice from can no seeds
  • 3-4 tbsp. chili powder
  • 2 tbsp. oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Chinese Five Spice if you don't have this, just use a pinch of brown sugar
  • 1 15oz. can black beans (drained and rinsed)
  • 1 15oz. can pinto or kidney beans (drained and rinsed)
  • salt and pepper to taste
  • serve with shredded cheese and sour cream and some chives or green onion for garnish


  • Heat oil in a large pot or Dutch oven over medium heat. Add the onions, bell pepper, and carrots, cover and cook, stirring occasionally, until vegetables are soft (roughly 10-12 minutes). Add the cumin and cook for a couple of minutes. Add the ground beef or turkey and jalapenos.
  • Cook the beef or turkey until no longer pink, breaking up clumps of meat. Stir in the tomatoes, kale, 2 cups of water, green chiles and juice, chili powder, oregano, paprika, Chinese Five Spice, season with salt, and pepper. Stir together until all ingredients are well-blended.
  • Cook partially covered for 30 minutes, stirring occasionally. Add the rinsed beans and 1 -2 cups of water (depending on the consistency you like), and cook for an additional 30 minutes. Season with a little more salt and pepper.
  • Serve with shredded cheese, a dollop of sour cream and some chives.