Kale and Rice Chowder

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1/2 cup chopped leeks
• 1/3 cup sliced almonds
• 1 tablespoon paprika
• 2 bay leaves
• 1-1/2 cups water
• 1 14.5 ounce can seasoned, diced stewed tomatoes
• 2 cups vegetable broth
• 2 cups chopped kale
• 1 cup cooked brown rice
• 1 cup drained canned garbanzo beans

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, pepper, and leeks. Sauté for 2 minutes. Add the almonds, paprika, bay leaves, water, tomatoes, and broth.

Bring to a boil. Add the kale, rice, and garbanzo beans. Reduce heat and simmer 10 minutes or until thoroughly heated. Serves 6.

Source: PCRM Weight Loss Study Cooking Demonstration; contributed by PCRM dietitian Brie Turner-McGrievy, M.S., R.D.