Recipe: Chili with Sweet Potatoes Kale

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    • Packed with nutrition, it's a favorite here with our guests!
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  • Chili with Sweet Potatoes and Kale

  • Ingredients:
    •    1 ½ tablespoons ground cumin
    •    2 tablespoons olive oil
    •    1 onion, diced
    •    3 garlic cloves, minced
    •    1 jalapeno, finely diced
    •    2 tablespoons chili powder
    •    1 zucchini, diced
    •    1 cup sweet potatoes, diced
    •    2 (15-ounce) cans organic black beans, rinsed
    •    1 (15-ounce) can kidney beans, rinsed
    •    1 (14-ounce) can of san Marzano crushed tomatoes
    •    2 cups water
    •    2 tablespoons maple syrup
    •    1 teaspoon sea salt
    •    ¼ bunch fresh cilantro, chopped
    •    1 cup kale, chopped
    •    Diced avocado (optional)
    •    Fresh cilantro leaves (optional)

  • Instructions:

  • In a large soup pot heat olive oil with cumin until fragrant, about 1 minute. Add onion, garlic, and jalapeno. Stir constantly until onion is golden brown. Add chili powder, zucchini, and potato. Stir well. Sauté for 3-4 minutes. Add black beans, kidney beans, tomatoes, water, maple syrup, salt, and cilantro. Cover and reduce heat to low and cook for 20-25 minutes until potatoes are tender. Remove from heat and stir in kale. Taste and adjust seasoning if necessary.

  • Garnish with diced tomato and cilantro leaves if desired.