1large bunch curly kalethick stems removed and leaves chopped
Juice of 1 lime
Your favorite chili fixingssome of my favorites are diced avocado, tortilla chips, vegan shredded cheese, or soy curl chick'n strips!
Heat the oil in a large pot over medium heat. Add the onion, peppers, and mushrooms. Saute the vegetables, stirring often, for 10 minutes, or until the mushrooms are tender and reduced in size and the onion is clear and soft. Add the garlic and cook, stirring constantly, for another minute; add a splash or two of water at any point if the vegetables are sticking.
Add the chipotle peppers, paprika, cumin, salt, quinoa, beans, tomatoes, broth, and water to the pot. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Add the kale to the pot (you may need to stir it in in batches). Re-cover the pot and cook for another 8 minutes, or until the kale is tender.
Add the lime juice. Taste the chili; adjust salt and extra lime juice to taste. Serve with any fixings you like!
Leftover chili will keep in an airtight container in the fridge for up to 5 days. It can be frozen for up to 6 weeks.