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