Name: Sweet Potato Chili with Kale
Prep time: 20 min
Total time: 45 min
Ingredients: 2 medium sweet potatoes, diced (approximately 2 pounds); 1 large red onion (approximately 10 ounces), finely chopped; 2 15 ounce cans salt-free kidney beans; 2 red bell peppers, seeded and finely diced; 2 pounds fresh tomatoes, diced (or 2 14.5 ounce cans of salt-free tomatoes); 1 tablespoon salt-free chili powder; 2 teaspoons smoked paprika (makes a difference when it’s smoked); ¼ teaspoon chipotle powder (or more to taste); 2 cups lacinato kale finely shredded like coleslaw (around 8 ounces); 3 cups of orange juice

Prep-time: 20 minutes / Ready In: 45 minutes
Serves 6
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This hearty sweet potato chili is just the thing for a chilly night—and there is no dish that can’t be improved by the addition of kale!

By Chef AJ, Jan 28, 2013

Ingredients

2 medium sweet potatoes, diced (approximately 2 pounds)
1 large red onion (approximately 10 ounces), finely chopped
2 15 ounce cans salt-free kidney beans
2 red bell peppers, seeded and finely diced
2 pounds fresh tomatoes, diced (or 2 14.5 ounce cans of salt-free tomatoes)
1 tablespoon salt-free chili powder
2 teaspoons smoked paprika (makes a difference when it’s smoked)
¼ teaspoon chipotle powder (or more to taste)
2 cups lacinato kale finely shredded like coleslaw (around 8 ounces)
3 cups of orange juice

Instructions

In large pot, sauté onion and bell pepper in half of the orange juice for 8-10 minutes until onion is soft and translucent.
Add all remaining ingredients except for the kale.
Bring to a boil, and then reduce heat to simmer for 25-30 minutes until the sweet potatoes are soft, but not mushy.
Turn off heat and stir in kale so it wilts, then serve.
To make in an electric pressure cooker, place all ingredients in the cooker and cook on high pressure for 6 minutes and release pressure.

tags:

chili

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7 Comments

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(4 from 5 votes)

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Kelly5 months ago

Can this be reheated?

Sandra Peeters9 months ago

This is one of my favorite chili recipes! Love the OJ and kale!

Donna Watson1 year ago

What a fantastic recipe, I added garlic, used black and pinto beans( just because I didn’t have kidney beans) used Japanese sweet potatoes, and only 1 1/2 cups of orange juice. Topped with avocado and vegan cheddar cheese, amazing.

Carolyn Higgins1 year ago

I was pleasantly surprised. I think the orange juice might be the secret ingredient. I will make again.

Maggie2 years ago

This is one of my favorite all time recipes. I have never had anyone not love it, plant based or not. It’s a great dish to introduce people to a vegan food.

Sarah Penrod2 years ago

Love it!

Kate2 years ago

This was not for me. I found the orange juice and smoked paprika to be far too overpowering. I wont make this again but if I did, I would omit most – if not all – the OJ and saute the pepper and onion in oil with some garlic.

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about the author

Chef AJ

Chef AJ has been devoted to a plant-exclusive diet for over 44 years. She is the host of the television series Healthy Living with CHEF AJ airing on Foody TV. A chef, culinary instructor, and professional speaker, she is author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight and the best-selling books The Secrets to Ultimate Weight Loss and Own Your Health. Chef AJ was the executive pastry chef at Santé Restaurant in Los Angeles where she was famous for her sugar-, oil-, salt- and gluten-free desserts. She is the host of YouTube show Chef AJ Live. She is proud to say that her IQ is higher than her cholesterol. In 2018 she was inducted into the Vegetarian Hall of Fame. Find her on Instagram and Twitter.

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