Ingredients

• 2 jalapeño peppers

• 2 tablespoons extra-virgin olive oil

• 3 cups chopped onion

• 1 ½ cups diced carrot

• 5 cloves garlic, minced

• 4 cups low-sodium vegetable broth

• 4 (15 ounce) cans low-sodium black beans, rinsed

• 1 (28 ounce) can fire-roasted diced tomatoes

• 3 tablespoons molasses

• 2 tablespoons lime zest

• 5 tablespoons lime juice

• 1 ½ teaspoons ground cumin

• 1 ½ teaspoons smoked paprika

• ⅛ teaspoon cayenne pepper, or to taste

• 3 bay leaves

• 1 teaspoon salt

• ¾ teaspoon ground pepper

• 4 cups chopped kale

• Chopped scallions & chopped fresh tomato for garnish