"Taco" Cannellini Chili

Post Taco-Tuesday I was left with extra taco meat and some of the fixings. I used these left overs to make chili. 

I added 1 1/2 cups of chopped tomatoes with 1 tsp. of garlic and 1 tsp of olive oil.

I then added the left over taco meat (2 cups) that I had left over and one cup of water. 

When I prepared the taco meat originally I used 3 lbs. of lean ground beef, 2 large caramelized onions, and a package of taco seasoning. 

I allowed that to cook down for about 20 minutes and start to reduce. 

I took the leftover shishito peppers that I had prepared as a snack and added them to the chili along with 1 can of strained cannellini beans. 

I allowed this to cook for an additional 15 minutes. 

About 5 minutes before I was going to serve the chili, I added 2 cups of baby kale to the chili.