Kale and Sweet Potato Chili
This incredibly delicious wfpb vegan chili is a hearty, veggie-packed dish, made with crunchy kale, sweet potatoes, and hearty beans. It will become a staple in your menu planning. It is fast and easy to make requiring only a few ingredients. Makes 8 cups
Servings: 4 people
Calories: 503kcal
Cost: $6.00
Equipment
- 1 microwave-safe bowl
- 1 saucepan
Ingredients
- 2 sweet potatoes each - 12 oz. - peeled and cut into 3/4-inch cubes
- 1 cup pico de gallo or salsa
- 1 - 15 oz. can diced tomatoes undrained
- Tbsp chili powder more or less to taste
- 1 - 15 oz. can white beans rinsed and drained
- 6 cups kale chopped and stems removed
- 2 cups brown rice cooked
- Pinch of sea salt or to taste
- fresh cilantro as an optional garnish
Instructions
- Cook rice in any manner you like. Or use shelf-stable pouches of cooked brown rice. Set aside when cooked.
- In a microwave-safe bowl combine first five ingredients. Cover and microwave 10 to 13 minutes or until sweet potatoes are fork tender. Stir once or twice while cooking.
- Stir in beans and kale. Cover and microwave 3 to 4 minutes or until kale is wilted.
- Season with salt and mix well.
- Place cooked rice in bowl and serve chili over it.
Notes
To save prep time you can buy shelf-stable pouches of pre-cooked brown rice and frozen chunk of uncooked sweet potatoes or butternut squash.
I used a medley of rice from Trader Joes - but any rice - brown, black, purple or wild rice tastes great in this recipe.
I used orange sweet potatoes, but you can use Garnet or Japanese sweet potatoes.
The recipe calls for white beans, but if you don't have any - you can also use black beans or pinto beans.
Nutrition
Serving: 2cups | Calories: 503kcal | Carbohydrates: 108g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 518mg | Potassium: 987mg | Fiber: 11g | Sugar: 11g | Calcium: 321mg