Blueberry and Kale Chili with White Pinto Beans

"Back in my college days, when my budget was as tight as my exam schedule, I stumbled upon a culinary experiment out of sheer necessity. I had a big love for chili but a pretty limited pantry. All I had were some cans of beans, tomatoes, and, oddly enough, plenty of blueberries and kale—leftovers from a market sale, really. So, I thought, why not? I mixed them all up, hoping for the best. It was a hit; everyone loved it. The blueberries, especially after simmering in the chili, added this incredible sweetness and depth that made the dish unexpectedly complex."

Prep Time

40

Cook Time

3

Paired With

Main Protein

Beef

Ingredients

IngredientQuantity
1 large onion, finely chopped 6 cloves garlic, minced, 1 cup blueberries, 2 tablespoons Worcestershire sauce, 1 can (14.5 oz) diced tomatoes, 1 can (14.5 oz) cream of corn, Salt and pepper, Olive oil
2-3 jalapeños, seeded and finely chopped
can (15 oz) white pinto beans
2 cups kale, finely chopped
1 teaspoon liquid smoke
3 tablespoons chili powder
2 teaspoons cumin

Directions

Ingredients:

  • 2 lbs ground beef (or substitute with ground turkey for a lighter option)
  • 1 large onion, finely chopped
  • 6 cloves garlic, minced
  • 2-3 jalapeños, seeded and finely chopped (adjust based on your heat preference)
  • 1 cup blueberries (fresh or if out of season, frozen can work)
  • 1 can (15 oz) white pinto beans, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon liquid smoke
  • 1 can (14.5 oz) cream of corn
  • 2 cups kale, finely chopped
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • Salt and pepper to taste

Prep Time: Start by preparing all your ingredients: chop the onions, garlic, jalapeños, and kale. Rinse and drain the white pinto beans. If using fresh blueberries, wash and set aside. For frozen blueberries, thaw slightly.

Sauté: On the sauté setting of your pressure cooker, heat a drizzle of olive oil. Add the chopped onions, garlic, and jalapeños. Sauté until the onions become translucent and the garlic is fragrant, about 5 minutes.

Brown the Meat: Add the ground beef to the pot. Cook, breaking it apart with a spoon, until browned. This usually takes about 8-10 minutes.

Combine Ingredients: Stir in the blueberries, white pinto beans, diced tomatoes, tomato sauce, Worcestershire sauce, liquid smoke, cream of corn, chopped kale, chili powder, and cumin. Mix well to combine. Season with salt and pepper to taste.

Cook: Close the pressure cooker lid and set it to cook on high pressure for 30 minutes. After the cooking time is up, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.

Final Touches: Once the pressure has fully released, open the lid carefully. If the chili is too liquid, you can set the pressure cooker to sauté mode again and simmer for a few more minutes to thicken. Adjust the seasoning if necessary.

Serve: Ladle the chili into bowls. This chili pairs wonderfully with a dollop of sour cream, shredded cheese, and a sprinkle of chopped fresh cilantro on top.