Chilli is such a comfort food for me. It is also great dish that both vegans and nonvegans can appreciate. I upgraded this recipe by using some unconventional ingredients this includes black beans, sweet potato, and dino kale. Let me know what you think. You will thank me later.
Black Bean Sweet Potato Kale Chili
- 1 onion, chopped
- 2 sweet bell peppers (yellow and orange), chopped 2 tbsp garlic, minced
- 1 sweet potato, chopped
- 28 ounces of tomatoes in liquid
- 4 cups black beans, cooked
- 2 cups pinto beans
- 4 cups of kale, chopped
- 2 tbsp olive oil
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika,
- ½ tsp chipotle (optional)
- ½ tsp cumin (optional)
Preheat oven to 375°. Season chopped sweet potatoes with chipotle and cumin. Drizzle with 1/2 tbsp of olive oil. Roast in the oven for 20-25 minutes, flipping halfway. In a large pot heat oil add onions and garlic saute for 5 minutes. Add peppers cook for an additional 3-5 minutes. Add chili powder, cumin, and paprika. Cook for an additional minute stirring the entire time.
Add tomatoes, black beans, pinto beans and 4 cups of water or vegetable stock. Simmer for 20 minutes. Add roasted sweet potatoes and kale. Add salt and cayenne to taste. Cook for an additional 10 minutes.
(Optional add: Cook No Evil Foods
Chorizo according to package. Add to pot at the same time as Kale and sweet potatoes.) Let the chili rest for 5-10 minutes then serve.
Serve with corn bread or tortilla chips .
Substitutions: You can replace kale with greens of your choice or eliminate it all together.