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Spicy Sausage & Kale Chili

Recipes

Ingredients

 

  • 1 lb Spicy chorizo sausage – Spring Tide Farmstead
  • 1 tbsp olive oil – Pure Goodness Olive Oil
  • 1 medium onion, diced – Heald Farm
  • 2 cloves garlic, minced – Backstage Farm
  • 2 medium carrots, diced – Tilth & Timber
  • 2 cups kale, chopped – Triple Chick Farm
  •   Jacob’s Cattle Beans, rinsed and boiled– Heald Farm
  • 1 Bell Pepper, chopped 
  • 1 can (14.5 oz) crushed tomatoes (or diced, depending on preference)
  • 2 cups chicken broth (or vegetable broth)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder (or more, depending on spice preference)
  • 1/2 tsp ground cinnamon
  • Salt and pepper, to taste
  • Red pepper flakes or fresh chopped chili peppers, to taste (optional)
  • 1-2 tbsp apple cider vinegar
  • Chopped cilantro (for garnish, optional)
  • Sour cream or Greek yogurt (for topping, optional)

Instructions 

 

1. Cook the sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it apart with a spoon as it cooks. Once browned and crumbled (about 5–7 minutes), remove any excess fat.

2.Sauté the vegetables: Add the onion, garlic, carrots, and bell pepper into the pot with the sausage. Stir and cook until softened, about 5–7 minutes.

3.Add the spices: Stir in the cumin, smoked paprika, chili powder, cinnamon, and a pinch of salt and pepper. Let the spices toast for about a minute.

4. Add tomatoes and broth: Pour in the crushed tomatoes and chicken broth, and bring the mixture to a simmer. Let it cook for about 15 minutes, allowing the flavors to meld together.

5. Add the beans and kale: Stir in the cooked beans and the chopped kale. Simmer for another 10-15 minutes, until the kale has wilted and the beans are heated through.

6. Season and adjust flavors: Taste the chili and adjust the seasoning, adding salt, pepper, and more chili powder or red pepper flakes for heat if desired. Stir in the apple cider vinegar to brighten the flavors.

7. Serve: Ladle the chili into bowls and garnish with chopped cilantro. If you like, top with a dollop of sour cream or Greek yogurt for creaminess.