Kale Chili
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
Whenever I am asked what my favorite food is, I often think of Kale. Kale gets 1000 on the Aggregate Nutrient Density Index (ANDI)–a which rates foods on a scale from 1 to 1000 based on nutrient content. I especially love Kale in warm dishes. I had some leftover tangy chili and decided to add in a bunch of Kale. It is delicious. I hope you enjoy this organic kale chili with a super food boost of nutrition!
- 1-2 yellow onions chopped
- 2-3 cups tomato sauce
- 1/4 cup white vinegar more, if desired
- 1-2 tsp chili powder
- 1-2 tsp Cholula Hot Sauce or other desired brand, modify for hotness
- 2 cans diced tomatoes
- 2 cans kidney beans
- 1 package cherry tomatoes
- salt to taste
- pepper to taste
- 1 bunch green kale shredded
- Select organic, no added sugar, ingredients. Place a little olive oil in a pot and sautee onions until tender. Add all other ingredients (except kale) and cook until bubbling hot. Allow flavors to blend for a bit, if desired. Add kale and cook for 3-4 minutes. Serve.
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Hi Robert, Thank you so much for your comment. Here are some tips for reducing sodium intake. Use low sodium or no sodium added canned beans and tomatoes. If you so use low sodium beans and tomatoes, you may choose to add no extra salt to your recipe. If you do add a little salt to an otherwise unsalted dish, you could start with a small amount, then adjust as needed. There are also low sodium salt options available at the grocery store. You may experiment and find one that you like. It is also helpful to look closely at any processed foods you may be having during the day, as these often contain much higher levels of sodium than meals made at home. Hope this helps!
How about a low salt version of the recipe. Thanks
Hi Robert, Thank you so much for your comment. Here are some tips for reducing sodium intake. Use low sodium or no sodium added canned beans and tomatoes. If you so use low sodium beans and tomatoes, you may choose to add no extra salt to your recipe. If you do add a little salt to an otherwise unsalted dish, you could start with a small amount, then adjust as needed. There are also low sodium salt options available at the grocery store. You may experiment and find one that you like. It is also helpful to look closely at any processed foods you may be having during the day, as these often contain much higher levels of sodium than meals made at home. Hope this helps!