This sweet potato and kale chili is versatile. Leftovers can even be served over baked sweet potatoes for an easy meal.
Ingredients
- 1 small red onion diced
- 3 garlic cloves minced
- 3 celery stalks sliced
- 1 red orange, or yellow bell pepper diced
- 3 medium tomatoes diced
- 1 15-ounce can diced tomatoes
- 2 teaspoons ground cumin
- 4 teaspoons dried oregano
- 1 cup dried green lentils
- 1¾ cups cooked kidney beans or 1 [15.5-ounce] can
- 13/4 cups cooked navy beans or 1 [15.5-ounce] can
- 3 medium sweet potatoes garnet and/or Japanese white flesh varieties, cubed
- 1 teaspoon paprika
- 1 teaspoon chili powder
- Sea salt and freshly ground black pepper to taste
- 1 cup sweet corn kernels
- 2 cups shredded kale or collards
- 1 avocado cubed or sliced (optional)
Instructions
- In a medium to large pot over medium heat, simmer the onion, garlic, celery, bell pepper, fresh tomatoes, canned tomatoes, cumin, and oregano for 10 minutes. Add half of the mixture to a high-speed blender, blend until smooth, and return to the pot.
- Add the lentils, kidney beans, navy beans, sweet potatoes, paprika, chili powder, salt, pepper, and 2 cups filtered water. Bring to a boil, reduce to medium-low heat, and cook covered for about 20 minutes, or until lentils and sweet potatoes are fork-tender.
- Add the sweet corn and kale and cook for another 2 to 3 minutes, or until the kale turns dark green.
- Serve with sliced avocado on top! Leftovers keep best in an airtight container in the refrigerator for up to 3 days.