Three bean and kale chili

Three bean and kale chili

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Beans, kale, and mushrooms always work nicely together .  So I thought, why not in a chili? This is a mild, earthy-tasting chili, but if you prefer a bit of heat in your Tex-Mex, you can easily amp up the spice by keeping the seeds in your

chopped jalapeño .  Just be sure to have a little bread on hand to soak up the burn and then crack open a (light) beer to cool things right down .  serves 6

2 tablespoons vegetable oil

½ pound button mushrooms, stems trimmed, chopped

1 onion, chopped

1 can (15½ ounces) small white beans, rinsed and drained

1 can (15½ ounces) black beans, rinsed and drained

1 can (15½ ounces) red kidney beans, rinsed and drained

3 garlic cloves, chopped

1 jalapeño, seeds and veins removed, chopped

2 cups packed chopped kale

In a large Dutch oven, heat the oil over medium high-heat. Add the mushrooms


and onion and cook, stirring frequently, until the onion has softened and the mushrooms are browned, 8 to 10 minutes.

Add the white beans, black beans, kidney beans, garlic, jalapeño, kale, diced toma- toes and juices, broth, chili powder, and salt and pepper to taste. Stir well to combine, and bring to a boil. Cover, reduce the heat to me- dium, and simmer for 10 minutes. Adjust the seasonings to taste, and serve.

1 can (14½ ounces) diced tomatoes, with juices                                                                                                    

1 cup low-sodium chicken broth

2 tablespoons chili powder

salt and freshly ground black pepper


One teaspoon of sugar may look a little skimpy, but given that angel food cakes tend to be plenty sweet on their own, you really don’t need to add much sugar to this dessert. And of course, there’s the natural sweetness of the raspberries and strawberries. Who knew strawberries in a raspberry sauce would taste so good? This pretty little confection will be a happy surprise.


¾ cup frozen raspberries, thawed

1 teaspoon superfine sugar

1 pound strawberries, hulled and quartered

1 store-bought angel food cake (7-inch diameter)

1Working over a medium bowl, use a rubber spatula or the back of a large spoon to press the raspberries through a fine-mesh strainer. You should end up with ¼ cup of juice. Stir the sugar into the juice until dis­solved. Add the strawberries and toss until evenly coated.

2Serve the cake topped with the raspberry syrup–covered strawberries.

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