Southwestern Chili with Pinto Beans, Kale, and Lime Yogurt | Sunbasket

Ingredients

• 1 organic white onion
• 2 cups cooked pinto beans
• 1 chipotle chile in gluten-free adobo (optional)
• 3 ounces organic shredded kale or other leafy greens
• Sunbasket New Mexican chile salsa (water - extra virgin olive oil - garlic - dried New Mexican chiles - kosher salt - coriander - dried Mexican oregano)
• ¼ cup diced mild green chiles
• 1 organic lime
• 4 or 5 sprigs organic fresh cilantro
• ¼ cup Greek yogurt