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Sweet Potato Kale Chili
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
4-6 servings
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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
Ingredients
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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!
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.
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Lackng flavor. Added salt but still meh.
It was delicious and super easy to make and its a keeper but I think I will use less OJ next time and maybe sub the other half for veggie broth.
Glorious. I used baby kale at 1.5x the recommended dosage and added sea salt during the kale stage.
I ended up nearly doubling the spices in this recipe at the add kale step. Also since I used all low sodium ingredients I did need to add about a teaspoon of salt.
Why do you simmer this recipe for 25 to 30 minutes instead of pressure cooking? I know that you don’t want mushy potatoes but couldn’t cook on low pressure
One of the best veggie chilis. Made some changes: only used 1/2 cup orange juice; added veggie broth; added more heat with green chilis.
The quantity this makes is too much for a 6 quart Instant Pot. I ended moving it to a dutch oven.
Tasted great!