Name: Sweet Potato Kale Chili
Prep time: 5 min
Cook time: 40 min
Yield: 4-6 servings
Cuisine: American
Ingredients: 2 pound sweet potatoes (diced (no need to peel if organic)); 1 large red onion (finely chopped); 30 ounces kidney beans (2 cans rinse if not salt-free); 2 red bell peppers (seeded and finely diced); 29 ounces Fire Roasted Tomatoes (low sodium, 2 cans); 1 tablespoon chili powder; 2 teaspoons smoked paprika; 1/4 teaspoon chipotle powder (or more to taste); 8 ounces kale (finely shredded like cabbage for coleslaw); 3 cups orange juice

Sweet Potato Kale Chili

By :Chef AJ

Course

Main Course

Cuisine

American

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

30-60 min

Diet	Celiac, Dairy Free, Gluten Free, High Fibre, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Beans, Potatoes, Tomatoes

Prep Time

5 minutes

Cook Time

40 minutes

Servings

4-6 servings

Ingredients

2 pound sweet potatoes diced (no need to peel if organic)
1 large red onion finely chopped
30 ounces kidney beans 2 cans rinse if not salt-free
2 red bell peppers seeded and finely diced
29 ounces Fire Roasted Tomatoes low sodium, 2 cans
1 tablespoon chili powder
2 teaspoons smoked paprika
1/4 teaspoon chipotle powder or more to taste
8 ounces kale finely shredded like cabbage for coleslaw
3 cups orange juice

Course

Main Course

Cuisine

American

Difficulty

Easy

Browse Category

Vegan & Vegetarian

Duration

30-60 min

Diet	Celiac, Dairy Free, Gluten Free, High Fibre, Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Main Ingredient

Beans, Potatoes, Tomatoes

Prep Time

5 minutes

Cook Time

40 minutes

Servings

4-6 servings

Ingredients

2 pound sweet potatoes diced (no need to peel if organic)
1 large red onion finely chopped
30 ounces kidney beans 2 cans rinse if not salt-free
2 red bell peppers seeded and finely diced
29 ounces Fire Roasted Tomatoes low sodium, 2 cans
1 tablespoon chili powder
2 teaspoons smoked paprika
1/4 teaspoon chipotle powder or more to taste
8 ounces kale finely shredded like cabbage for coleslaw
3 cups orange juice

Instructions

In the Instant Pot, use the Sauté function to sauté onion and bell pepper in half of the orange juice for 8-10 minutes, until the onion is soft and translucent.
Add all remaining ingredients except for the kale.
Bring to a boil, 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. Great with a piece of cornbread on top! Enjoy!

http://chefajwebsite.com/index.html

Chef AJ

Chef AJ has been devoted to a plant-based diet for almost 40 years. She is the host of the television series Healthy Living with CHEF AJ which airs on Foody TV. A chef, culinary instructor and professional speaker, she is the author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, which chronicles her journey from a junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that nourish and heal the body. Based in Los Angeles, Chef AJ teaches how to create meals to transform health, how to deal with cravings and food addiction and addresses the emotional side of eating. She is the creator of The Ultimate Weight Loss Program, was the Executive Pastry Chef at Sante La Brea Restaurant in Los Angeles, creator of Healthy Taste of LA and the YouTube cooking show The Chef and the Dietitian. Chef AJ holds a certificate in Plant-Based Nutrition from Cornell University and is a member of the American College of Lifestyle Medicine.