Kale Chili

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!

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Prep Time 10

Cook Time 15

Total Time 25

Course Soup

Servings 6 people

Ingredients

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

Instructions

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.