Step 1

CHILI: Prepare chipotle black bean chili using this recipe.

Step 2

GRAINS: While the chili is cooking, prepare quinoa (or brown rice).

Step 3

SAUCE: While the grains are cooking, prepare the jalapeño cashew sauce.

Step 4

KALE: Add chopped kale to a large mixing bowl and top with lime juice, maple syrup, and olive oil. Then massage with clean hands for about 1 minute to tenderize and infuse it with flavor.

Step 5

To serve, divide chili, grains, and massaged kale between serving bowls and top with avocado and/or cilantro (both optional). Drizzle with jalapeño cashew sauce. There may be leftover sauce and chili depending on your preferred portion sizes and ratios.

Step 6

Leftovers will keep stored separately in the refrigerator for up to 3-4 days. Chili and grains are freezer friendly for up to 1 month.