SWEET POTATO & KALE CHILLI

A winter warming vegetarian chilli, packed with delicious flavours and healthy ingredients!

I’m in the process of re-visiting some old recipes and giving them a re-vamp with some new photos and video instructions so you might see some familiar recipes resurfacing every now and then!

This recipe I first posted three years ago and is still one of my staple favourites. It’s just SO easy to make and packs in so much flavour and nutrition.

INGREDIENTS

• 2 medium sweet potatoes peeled and chopped into 1 inch cubes
• 1 tbsp olive oil
• 1 onion diced
• 2 garlic cloves minced
• 1 red chili finely chopped
• 1/2 tsp cayenne pepper (Optional - for extra heat)
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 400 g tin of kidney beans drained and rinsed
• 400 g tin of chopped tomatoes
• 2 large handfuls of kale
• Salt & pepper , to taste

INSTRUCTIONS

1. Heat the olive oil in a large saucepan and add the sweet potatoes, onion and garlic. Cook on a medium heat for 5 minutes until the veg has softened slightly.
2. Stir in the chili, cayenne pepper, cinnamon and cumin and cook for a futher couple of minutes.
3. Add the kidney beans and chopped tomatoes, stir to coat the vegetables thoroughly then simmer gently for 30-35 minutes. Add a little water if it becomes too thick.
4. At the last minute, add the kale. Don't over cook it, just let it wilt slightly so it retains colour and texture.
5. Season with salt and pepper and enjoy!

Recipe Adapted From wallflowerkitchen.com

Nutrition Facts

Sweet Potato & Kale Chilli

Amount Per Serving (1 g)

Calories 219Calories from Fat 54

% Daily Value*

Total Fat 6g9%

Total Carbohydrates 37g12%

Dietary Fiber 8g32%

Protein 8g16%

* Percent Daily Values are based on a 2000 calorie diet.

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