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EasyKale Recipe: Easy "Three Can" Chili


This recipe can be done with beef, vegetarian crumbles or black beans as the base, and then two more cans, a little chili starter and EasyKale to add kale's benefits. Easy, fast, hot and very satisfying.

This is one of my favorite go-to recipes when I'm feeling like easy comfort food that doesn't take any prep time. It's also ideal for "game time" when you need something to feed folks at an impromptu party.

This recipe is perfect for EasyKale, because you get kale goodness and a tiny bit of smoky flavor from the kale. As a bonus, you can claim a full serving of greens in something that is, clearly, a reddish-brown.

EasyKale Chili

EasyKale Easy "Three Can" Chili
(makes four servings)

  • 1 can (14 oz) diced tomatoes
  • 1 can (16 oz) black beans (or 1 lb ground beef or vegetarian crumbles)
  • 1 can (16 oz) pinto beans
  • chili spices (1 oz packet)
  • 1 tablespoon EasyKale
  • chili powder and/or cayenne to taste
  • optional: black pepper, cheddar cheese, Louisiana-style hot sauce

If you're making the beef (or veggie crumbles) version, brown the ground beef in a skillet, and drain the fat. Transfer to a 3-quart sauce pan. Add tomatoes and pinto beans.

For the vegetarian version, toss the tomatoes, black beans and pinto beans in together. (Don't drain any of them; consider using lower-sodium versions if you're hypertensive or sensitive to salt.)

add tomatoes to chili

With the beans and tomatoes mixed together, add the chili seasoning and stir.

Once it's fully mixed, cover the chili and let it simmer at a lower heat, stirring occasionally. It generally takes about 10-15 minutes to thicken nicely.

Once the chili has reached a consistency you like, give it a taste. Spicy enough? If not, add chili powder and a little cayenne for heat. Black pepper, sparingly, can give flavor without adding too much to the heat if you want it flavorful but mild.

(For an added experiment toss in a few chopped chipotle peppers and cook for another few minutes.)

When you've got spiciness right, add EasyKale.

Stir the EasyKale into the hot and spicy chili until it has all disappeared.

Dish into bowls, top with cheddar cheese (if desired) and make sure some Louisiana-style hot sauce is available.

Oh... and, ideally, serve it with a little sweet cornbread on the side.


(Tip: You can stretch this for a group by spooning it over tortilla chips, sprinkling on cheddar cheese, and adding a dollop of guacamole or sour cream. Instant chili and cheese nachos should serve six or more.)

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