Five-Bean Chili

• 1 tablespoon canola oil
• 2 cups prechopped onion
• 1 cup chopped carrot
• 2 tablespoons unsalted tomato paste
• 2 tablespoons minced fresh garlic
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon Spanish smoked paprika
• 4 cups stemmed and torn kale
• 3 cups organic vegetable broth
• 2 red bell peppers, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 (14.5-ounce) can unsalted diced tomatoes, undrained
• 1 (15-ounce) can unsalted black beans, rinsed and drained
• 1 (15-ounce) can unsalted kidney beans, rinsed and drained
• 1 (15.5-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
• 1 (15.8-ounce) can unsalted Great Northern beans, rinsed and drained
• 1 (16-ounce) can unsalted pinto beans, rinsed and drained

1. Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add onion and carrot; saute 10 minutes or until tender. Stir in tomato paste and next 5 ingredients (through paprika); cook 2 minutes, stirring constantly. Add kale and remaining ingredients. Cover and simmer 45 minutes.

canola oil, onion, carrot, fresh garlic, oregano, chili powder, kosher salt, spanish smoked paprika, torn kale, vegetable broth, red bell peppers, pepper, tomatoes, unsalted black beans, kidney beans, unsalted chickpeas, unsalted great northern beans, pinto beans

Taken from www.myrecipes.com/recipe/five-bean-chili (may not work)