Kale, Sweet Potato & Black Bean Chili

sweet potatoes

🥗Healthier: cauliflower

💰Cheaper: regular potatoes

Cauliflower is lower in carbs and calories.

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are high in protein and quick to cook.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth can be more nutritious and flavorful.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a similar fresh flavor.

Wash the sweet potatoes, chop off the ends, and cut them into 1-inch cubes.

Decide whether to peel the sweet potatoes; if not organic, peel them for safety.

Place the cubed sweet potatoes in a large mixing bowl and drizzle with 1 tablespoon of oil.

Season with 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper. Toss to coat.

Spread the sweet potatoes in a single layer on a parchment-lined baking sheet and roast in a 400°F preheated oven for about 25 minutes or until soft.

In a large pot, heat 1 to 2 tablespoons of oil over medium heat.

Add 1 cup chopped onion and 4 tablespoons minced garlic; sauté for about 4 minutes until onions are translucent and fragrant, stirring constantly.

Stir in 1 tablespoon chili powder, 2 teaspoons ground cumin, and 1/2 teaspoon salt. Cook for another minute.

Add 2 (15 oz) cans of organic diced tomatoes and 2 cups of broth or water. Stir in 1 teaspoon cocoa powder.

Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes.

Add the two cans of rinsed and drained black beans and the cooled sweet potatoes. Stir and cook for about 5 minutes until desired consistency is reached.

If the chili is too thick, add filtered water or more broth to adjust consistency.

Stir in 1 cup packed chopped kale and turn off the heat when the kale is wilted.

Serve the chili topped with a squeeze of fresh lime juice, fresh cilantro, and optional toppings like yogurt or sliced avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary