4 cloves garlic, minced
1 red onion, peeled and finely diced
1 teaspoon grapeseed oil
1 14-ounce can diced tomatoes
1 6-8 ounce can mild green chiles
1 14-ounce can chickpeas, drained and rinsed
1 cup frozen Lima beans
1/2 cup frozen corn kernels
1 green bell pepper, diced
4 cups vegetable broth
1/2 cup basmati rice
1/4 teaspoon smoked paprika
1/2 teaspoon chipotle chili powder
2 teaspoons conventional chili powder
1/4 teaspoon powdered cayenne pepper
1/2 teaspoon salt
2 teaspoons ground cumin
1 small to medium head of kale, chopped
In a Dutch oven or soup pot, warm the oil over medium heat. Add the garlic and onion and saute until softened, just a few minutes.
Add the tomatoes, chiles, chickpeas, Lima beans, corn, bell pepper, vegetable broth, spices, and salt. Bring to a boil and then simmer on medium heat for 25 minutes, until rice is fully cooked.
Add the chopped kale and stir. Continue cooking until kale reaches desired consistency, about 5-10 more minutes.
If desired, serve with tortilla chips, garnished with cilantro, chopped tomato, or avocado!
Makes 6-8 servings.