• 16 ounces Nature’s Greens® Kale
• 1 (14.5 ounce) low sodium vegetable broth
• 1 cup water
• 45 ounces red kidney beans
• 2 tablespoons extra virgin olive oil
• 8 ounces Versatile Veggies® Diced Yellow Onion
• 1 1/2 tablespoons chili powder
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 (14.5 ounce) low sodium vegetable broth 

Pour vegetable broth and water into a large pot and bring to a boil. Add kale to broth; reduce heat to medium and cook for 30 minutes. While kale is cooking, drain 2 cans of the red kidney beans. Pour oil into a Dutch oven and heat to high. Lower heat to medium and sauté onion for 5 minutes. Stir chili powder, ground cumin, salt and pepper with onion. Cook over low heat for 5 minutes, stirring often. Stir in kidney beans, vegetable broth and kale. Bring to a boil over high; cover and reduce heat to medium. Simmer for 20 minutes, stirring often. 

*May be served with chopped fresh cilantro and chopped tomatoes.