Chunky Sweet Potato Kale Chili

  October 5, 2014  |    Blog>Recipes

Sweet potato.

You had us at the word sweet.  Yep, we’re suckers for anything sweet.  It’s definitely our weakness– and sweet potato is no exception.  So now that it’s officially the season for sweet potatoes and stews, chili and soup– we just had to whip up a stew with sweet potatoes.  We’re all about things that can be done quickly, yet are absolutely delicious, satisfying, healthy and waistline-friendly.  So we grabbed some staples from our pantry and fridge– canned beans and canned tomatoes, kale, onions– and started creating.

In less than 30 minutes we had a flavorful Chunky Sweet Potato Kale Chili that is ONLY 221 calories!  This is perfect to whip up on a weeknight for a warm, delicious comfort meal in a jiffy!

This dish is super satisfying (and reminds us of some of our quinoa dishes like our One-Pot Black Bean & Quinoa Chili with Avocados, our Quick & Creamy Quinoa with Beans & Spinach, Greek Quinoa Salad, and our Breakfast Quin0a Nibbles) and is loaded with phytonutrients, fiber, has protein and makes the perfect side to grilled chicken or grilled fish with a side salad.

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Chunky Sweet Potato Kale Chili

This satisfying chili is warm, sweet and savory. (Lyssie made this and substituted the nutmeg for pumpkin pie spice t and it turned out great!)

 

Serves 4

 

Ingredients:

  • 1 large sweet potato, or two small ones (about 12-14 ounces)
  • 1 can dark red beans, rinsed and drained
  • 1, 14.5-ounce canned tomatoes, crushed or diced
  • 1/2 medium red onion, chopped
  • 1 clove garlic, minced
  • 2 t. cinnamon
  • 1/2 t. nutmeg
  • 1 c. water
  • 2 c. curly kale or lacinato kale
  • ground pepper

Directions:
1. Using a fork, evenly prick the sweet potato 3-4 times. Place it in the microwave for about 4-5 minutes or until it is tender. (It is okay if it is not soft all the way through). Place potato to the side, allowing it to cool.
2. In the mean time, spray a small frying pan with oil in a spray container and allow it to warm up. Next place the chopped onion on the pan and allow onion to cook until caramelized, stirring as necessary.
3. Then, heat the pan on medium- high heat. Place red beans, tomatoes, onion, garlic, cinnamon, nutmeg and water in a large saucepan.
4. Once potato, has cooled, peel it and chop it into medium sized chunks. Place it into the pot with the remaining ingredients.
5. Next mix all ingredients together, and cover the pot with a lid, allowing it to simmer on low-medium heat for about 15 minutes. Uncover the pot and check it’s consistency every 2-3 minutes. If the consistency becomes to thick add 1/8 c. of water at a time.
6. After about 10 minutes, add the kale. Allow the chili to cook until the kale is fully wilted.
7. Remove the pot from the heat and serve warm. If you desire, you my add ground pepper or a few slices of avocado on top. Enjoy!

*Note: Tammy made this again the other night and was in a hurry and completely forgot the onion.  It was still amazingly delish and truly ready for lip-smacking action in moments.  However, while you can leave it out, the caramelized flavor of onion has never hurt a dish in our humble opinion :).

 

Nutrition Facts (per serving): 221 Calories, 1g Fat, 0g Saturated Fat, 45g Carbohydrate, Protein 11g, 12g Fiber, 345mg Sodium, 0mg Cholesterol

 

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Chunky Sweet Potato Kale Chili
 
Ingredients
  • 1 large sweet potato, or two small ones (about 12-14 ounces)
  • 1 can dark red beans, rinsed and drained)
  • 11, 14.5 ounce canned tomatoes, crushed or diced
  • ½ medium red onion, chopped
  • 1 clove garlic, minced2 t. cinnamon
  • ½ t. nutmeg1 c. water
  • 2 c. curly kale or lacinato kale
  • ground pepper
Instructions
  1. Using a fork, evenly prick the sweet potato 3-4 times. Place it in the microwave for about 4-5 minutes or until it is tender. (It is okay if it is not soft all the way through). Place potato to the side, allowing it to cool.
  2. In the mean time, spray a small frying pan with oil in a spray container and allow it to warm up. Next place the chopped onion on the pan and allow onion to cook until caramelized, stirring as necessary.
  3. Then, heat the pan on medium- high heat. Place red beans, tomatoes, onion, garlic, cinnamon, nutmeg and water in a large saucepan.
  4. Once potato, has cooled, peel it and chop it into medium sized chunks. Place it into the pot with the remaining ingredients.
  5. Next mix all ingredients together, and cover the pot with a lid, allowing it to simmer on low-medium heat for about 15 minutes. Uncover the pot and check it’s consistency every 2-3 minutes. If the consistency becomes to thick add ⅛ c. of water at a time.
  6. After about 10 minutes, add the kale. Allow the chili to cook until the kale is fully wilted.
  7. Remove the pot from the heat and serve warm. If you desire, you my add ground pepper or a few slices of avocado on top. Enjoy!
Nutrition Information
Calories: 221 Fat: 1 Saturated fat: 0 Carbohydrates: 45 Sodium: 345 Fiber: 12 Protein: 11 Cholesterol: 0

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