Makes 4 servings (1½ cups per serving)

Ingredients

• 1 tbsp canola oil
• 1 large onion, chopped
• 1 green bell pepper, diced
• 1 medium jalapeño pepper, seeds removed, minced
• 4 cups sliced mushrooms
• 3 cloves minced garlic
• 1 lb. lean ground beef or veggie ground round
• 1½ tbsp chili powder
• 1 tbsp ground cumin
• Dash of pepper and salt
• 2 cans (540 mL) black beans, drained and rinsed
• 2 cups no-salt-added chicken broth
• 2  cans (398 mL) diced tomatoes with jalapeños
• 1 bunch kale (about 7 large leaves with inner rib removed), chopped

Preparation

1. In a large pot, heat oil over medium heat. Cook onion, bell pepper, jalapeño pepper, mushrooms, garlic and ground meat until meat is thoroughly cooked, about 10 minutes.
2. Add chili powder, cumin, pepper and salt.
3. Add beans, chicken broth, diced tomatoes and kale. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes.
4. Serve with desired toppings like shredded cheese, avocado, sliced jalapeno peppers and cilantro.

*Meal prep tip: can be made ahead and stored in freezer for 3 months.

Nutritional analysis per serving (without toppings): 286 calories, 10 g fat, 21 g protein, 32 g carbohydrate (21 g available carbohydrate), 11 g fibre, 904 mg sodium

My Viva Servings (without toppings): 1 grain, 3 proteins, 3 vegetables, 1 fat

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