Southwestern chili with pinto beans, chiles, and kale

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Southwestern chili with pinto beans, chiles, and kale

Vegetarian, Gluten-Free, Soy-Free

2 Servings, 430 Calories/Serving

15 Minutes

When you taste this smoky, spicy vegetarian chili, you’ll never believe it comes together in 15 minutes. It’s perfect for a busy and chilly fall evening.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic white onion
  • 2 cups cooked pinto beans
  • 1 tablespoon chipotle chile in gluten-free adobo (optional)
  • 3 ounces organic shredded kale or other leafy greens
  • Sun Basket Southwestern blend (tomatoes - EVOO - tomato paste - fresh garlic - kosher salt - dried New Mexican chiles - coriander - dried Mexican oregano)
  • ½ cup diced mild green chiles
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • ½ cup organic Greek yogurt
Chef's Tip
If you have an extra hour of time for dinner prep, you can simmer the chili over low heat until the liquid has thickened and the flavors have melded and deepened, about 1 hour.
Ingredient IQ
Smoky, sweet, and spicy, chipotle chiles in adobo are a common ingredient in Mexican and Southwestern recipes. They’re made by marinating smoke-dried jalapeños in an adobo sauce of tomato, paprika, garlic, salt, and vinegar. They add smokiness as well as spice, but if you’re sensitive to heat, omit them.

Nutrition per serving

Calories: 430, Protein: 18g (36% DV), Fiber: 15g (60% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 5mg (2% DV), Sodium: 870mg (36% DV), Carbohydrates: 48g (16% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables; cook the chili

  • Peel and coarsely chop half the onion. Finely chop the remaining half for garnish. [Peel and coarsely chop 1 onion; peel and finely chop 1 onion.]
  • Rinse the pinto beans.
  • If using the chipotle chile, coarsely chop the chile. Wash your hands after handling.
In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the coarsely chopped onion and kale, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the beans, Southwestern blend, mild green chiles, 1½ cups [3 cups] water, and up to half the chipotle chile and season with salt and pepper. Bring to a boil and cook until the liquid has thickened slightly and the vegetables are tender, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper and more chipotle chile, if desired.
While the chili cooks, prepare the remaining garnishes.

2

Prep the remaining garnishes

  • Juice half the lime; cut half into wedges. [Juice 1 lime; cut 1 lime into wedges.]
  • Coarsely chop the cilantro.
In a small bowl, stir together the lime juice and yogurt; season to taste with salt and pepper.

Serve

Transfer the chili to individual bowls. Garnish with the lime yogurt, finely chopped onion, and cilantro and serve with the lime wedges.
Kids Can!
  • Rinse the beans.
  • Measure the water for the chili.
  • Juice the lime.
  • Stir the lime yogurt.
  • Garnish the chili.