Masala Chili with Kale & Kohlrabi

This hearty chili-like dish is exploding with aromatic Indian spices and packed with nutrition. It freezes beautifully, so this recipe is for a large batch and could easily be halved if desired. Adjust the amount of cayenne added to control the spiciness of the dish, the recipe has a bit of a kick as written. If you do dairy, this would be nice topped with a dollop of good yogurt.

Ingredients:

3 lbs. ground lamb or beef

2 large onions, diced

6 cloves garlic, chopped

2 medium kohlrabi bulbs, peeled and cut into 1/2″ squares

1 large bunch kale, large stems removed and greens coarsely chopped

1 inch fresh ginger, grated

28 oz. diced tomatoes

8 oz. tomato paste

2 quarts stock of your choice

4 tbsp garam masala

1 tbsp ground cumin

2 tsp ground coriander if grinding fresh, more if pre-ground

1 tbsp tumeric

1 tsp cayenne

1 tsp black pepper

salt to taste

1 bunch cilantro/coriander leaves, chopped

Directions:

Brown lamb or beef over medium heat in a large pot. Remove lamb from pot and set aside. Add onions to pot and cook, stirring occasionally, for a few minutes until they begin to soften. Add kohlrabi and garlic and continue to cook until kohlrabi is just fork tender, about 10 minutes. Add kale and saute until wilted. Add in all spices and stir for 30 seconds. Add tomato paste and stir well. Add tomatoes, meat and stock, bring to a boil, then reduce heat and simmer for about 20 minutes, or until kale and kolrabi have reached desired tenderness. Stir in cilantro, add additional spices and salt to taste. Enjoy!