SWEET POTATO & KALE CHILLI
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
- 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.
- Stir in the chili, cayenne pepper, cinnamon and cumin and cook for a futher couple of minutes.
- 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.
- At the last minute, add the kale. Don't over cook it, just let it wilt slightly so it retains colour and texture.
- Season with salt and pepper and enjoy!
Recipe Adapted From wallflowerkitchen.com