Three Can Chili


  • 1 can (16 oz) black beans (or 1 lb ground beef or vegetarian crumbles)
  • 1 can (14 oz) diced tomatoes
  • 1 can (16 oz) pinto beans
  • 1 oz packet of chili spices
  • 1 tablespoon EasyKale®
  • Chili powder and/or cayenne (to taste)


  • Black pepper
  • Cheddar cheese
  • Louisiana-style hot sauce
  • Chipotle peppers, chopped

This recipe can have a base of black beans, beef, or vegetarian crumbles. Easy, fast, hot, and very satisfying. It's a great go-to recipe for "game time" when you need something to feed folks at an impromptu party. It's also perfect for EasyKale because you get the kale nutrition and a tiny bit of smoky flavor. And as a bonus you can claim this as a full serving of greens!


  1. For the black bean version, add the black beans, diced tomatoes, and pinto beans into a 3-quart sauce pan all together. (Don't drain any of them; consider using lower-sodium versions if you're hypertensive or sensitive to salt.) Add the chili seasoning and stir.
  2. For the ground beef (or your vegetarian crumbles) version, brown in a skillet and drain the fat. Transfer to a 3-quart sauce pan. Add tomatoes, pinto beans, and chili spices and stir.
  3. Once it's fully mixed cover the chili and let it simmer at a lower heat stirring occasionally for about 10 -15 minutes. Once the chili has reached a consistency you like give it a taste test and add chili powder and a little cayenne for your preferred heat level. Using black pepper sparingly can give flavor without adding too much to the heat if you want it flavorful but mild. (For an added experiment toss in a few chopped chipotle peppers and cook for another few minutes.)
  4. When you've got spiciness right add EasyKale®. Stir the EasyKale into the hot and spicy chili until it has all disappeared.
  5. Dish into bowls top with cheddar cheese (if desired) and make sure some Louisiana-style hot sauce is available. Oh... and ideally serve it with a little sweet cornbread on the side. Enjoy!

A helpful tip:

You can stretch this for a group by spooning it over tortilla chips sprinkling on cheddar cheese and adding a dollop of guacamole or sour cream. Instant chili and cheese nachos should serve six or more.