We've had a couple of cold nights and chili is always my go to. Having a tiny babe in my life I'm all about quick dishes with minimal clean up and this is just that.
Prep time: 10 mins Cook time: 30
Ingredients:
●1 can pinto beans
●1 can black beans
●1 can kidney beans
●1 can garbanzo beans
●2 cloves of garlic, minced
●1 small onion, minced
●1 28 oz can of diced tomatoes
●1 fresh jalapeño, diced
●3 cups of kale
●3/4 c. millet
●1tbs. smoked paprika
●1tsp. smoked salt (optional)
Sauté the garlic and onions in oil (we use grapesed) with the paprika and salt. Once the onions are translucent add in everything EXCEPT the kale & millet. Let it cook on medium high for 10 mins, once it starts boiling add in the millet and reduce the heat to medium low for another 10 minutes. Add your kale, turn the heat off and cover, letting it sit another 10. Serve it up with some avocado and tah dah, winning.
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