Easy Veggie Chili

Ingredients:

• 2 1/2 tablespoons chili powder

• 2 1/2 tablespoons cumin

• 2 teaspoons paprika

• 2 teaspoons oregano

• 2 teaspoon garlic powder

• 1 teaspoon onion powder

One 15 ounce can of, each;

Kidney beans, garbanzo beans, black beans, cannellini beans

One 28 ounce can organic diced, tomatoes; drained.

3 cups finely chopped fresh kale

Instructions:

Add diced tomatoes and all spices in a large pot. Mix and heat on medium. Add each can of drained beans. I don’t drain the black beans because it adds to the flavor. Mix well and heat on medium until bubbly; stirring occasionally. Turn down to low, and let simmer for 15 minutes. When timer goes off, add fresh chopped kale on top of chili and cover pot with lid. Let kale steam for five minutes with pan covered. Turn heat off, stir and add any more spices to taste. Can sit piping hot on stove until ready to serve. Can be served over barley, farro, or quinoa.