In a large stock pot or Dutch oven, brown ground beef; drain and set ground beef aside. Add oil to stock pot along with the chopped pepper and cook over medium high heat 4 to 6 minutes or until peppers are tender, adding in the garlic the last minute of cooking.
Add in the tomatoes, chili beans, black beans, white beans, ground beef and remaining spices. Stir until well combined. Reduce heat to low and simmer, stirring occasionally, 30 minutes to blend the flavors together.
If desired, this mixture can be kept in the slow cooker instead of the stovetop.
Just before serving, massage the 1 tablespoon oil into the kale and sprinkle lightly with salt. Sautee kale in a medium skillet over medium high heat, stirring frequently, until kale is slightly crispy and tender.
Spoon kale into bowls. Top with the chili, followed by the cheese, sour cream and whole grain tortilla chips.
*If you want to make a vegetarian option for this meal, prepared chili as directed but add the ground beef at the end, portioning out desired vegetarian chili servings before adding in the ground beef.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2017/10/three-bean-chili-beef-kale.html