Spiced Kale and Red Pepper Bean Chili

You know, when it's cold outside, there's nothing like a bowl of spiced chili to warm your spirits.
Here's an easy bean pot that will leave everyone (even your carnivorous friends) begging for more.
And with red peppers and fresh garden kale...your body will high-five you.  ;)

Kale and Red Pepper Bean Chili
-2 cans of pinto beans
-2 cans of navy beans
-1 can of black beans
-1 small can of tomato sauce
-1 red bell pepper diced (or  1/3 cup dehydrated red peppers)
-1 medium onion (or 3-4 heaping tablespoons dehydrated onion flakes)
-mineral salt
-smoked paprika
-chile powder
-ground red cayenne pepper
-granular garlic
-4 large kale leaves (cut out stalk and tear into bite-sized pieces)

First off, I must confess that I use home-dehydrated peppers and onions.
If you choose to use fresh, I would suggest lightly sauteing them in a tablespoon of raw coconut oil.
Do that as your first step.  Then...

Empty the canned ingredients into a soup pot over medium heat.
Then add dried peppers and onions.  (Unless you used fresh.)
Next, I season the whole pot to taste.  Now, I realize that this can drive some people crazy, so I'll provide you with some "guesstimated" measurements for each seasoning.  ;)
Salt: 1-2 teaspoons
Paprika: 1/2 teaspoon
Chile: Powder: 2-3 tablespoons
Cayenne Pepper: 1/4-1/2 teaspoon
Garlic: 1 teaspoon

Those are my loose estimates for you.  Ha!
And after a quick taste test, you can customize the blend to your own personal taste preference.
Let the pot simmer on low for about 15-20 minutes, stirring occasionally.
Just before mealtime, toss in the kale, mix, and let it sit for a bit. 
(Or you could let the whole pot sit overnight to flavor-mesh.)

Eat it alone as a soup...or pour the steamy deliciousness over brown rice.

Breathe deeply.  Savor.  Be filled!

{The Adventurer}

(PS) I'm growing beyond-organic kale at home in my new Tower Garden.  Seriously, the coolest thing!
Check them out here: https://annagrace.towergarden.com/
You'll be glad you did. :)