Day 310: Sweet Potato Chili

Sweet Potato ChiliLast night, I made a nutritious sweet potato chili with kale and beans. I’ve had this giant sweet potato sitting around my house for days, maybe weeks. Since I was already thinking about making chili, I decided I might as well make a sweet potato chili so I can finally make some use of it. I also had some rather sad kale and cilantro around so I added those as well, which was an extra bonus.

Sweet Potato and Red Onion

Chipotle PeppersI added a few chipotle peppers that I had leftover from a can I opened last week, which gave the chili some smokiness and some heat. These peppers are a new favorite chili ingredient because they are an easy way to add depth and richness of flavor.

Kidney Beans

Cilantro on Cutting Board

Pot of Chili

The soup turned out absolutely delicious! It was a bit spicy last night, so I served it with some light sour cream to cut the heat. I bet the leftovers will be perfect tonight, though. Chili is so good the second day!


  • 1 1/2 tablespoons of olive oil
  • 1 large sweet potato, peeled and cut into big chunks
  • 1 large onion, sliced into medium-sized pieces
  • 5 cloves garlic
  • 1 teaspoon chili powder
  • 2 tablespoons ground cumin
  • 2 chipotle peppers (from can)
  • 1/4 teaspoon salt
  • 2 1/2 cups water, coarsely diced
  • 2 15-ounce cans kidney beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 2 cups of chopped kale
  • 1/2 cup chopped fresh cilantro
  • Juice of 1 1/2 limes


  1. Add olive oil to large pot at medium-high heat.
  2. Add sweet potato and onion to pot and brown them.
  3. Then add garlic, chili powder, cumin, chipotle peppers, and salt and cook for about 2 minutes.
  4. Add water and then bring it to a simmer.
  5. Then cover the pot and cook until the sweet potato is tender – will take around 10 minutes.
  6. Add the beans, tomatoes, and kale and then simmer for 15 to 20 minutes.
  7. Finally, add the lime juice and cilantro and simmer for 3 to 5 additional minutes.
  8. Serve the dish with a slice of fresh lime and, if you want to cut the spiciness, a spoon of light sour cream

Day 176: Kale Frittata

Kale Frittata

On Sunday morning, I was super excited about making a kale frittata, first because I figured it would taste awesome and second because it would help me use up lots of the languishing ingredients in my fridge, including some fresh but wilting kale and a few types of cheese. I used this recipe from Eggs on Sunday  as inspiration, but pretty much made everything up as a went along. It turned out great!


– 3/4 of one small red onion, chopped
– 2 cloves of garlic, pressed
– 2 teaspoons of olive oil
– 2 and 1/2 cups of chopped kale, packed tightly
– 8 eggs
– 1/2 cup Parmesan
– 1/2 teaspoon salt
– pepper
– 1/2 cup mozzarella cheese


  1. Preheat your oven to 350 degrees
  2. Add the olive oil and onion to a cast iron skillet or oven safe pan and saute until onion has browned
  3. Add the garlic and continue sauteing from one minute
  4. Add kale, eggs, Parmesan, salt, and pepper to the pan and then top with mozzarella
  5. Put the whole pan into the oven and cook for approximately 25 minutes until the eggs have set
  6. Slice and carefully remove pieces with a pie server.
  7. Then enjoy!