Sweet Potato Kale Chili
1 medium sweet potato- cubed and chopped
6 cups kale
2 stalks celery
1 medium onion
2 carrots chopped
3 tbs olive oil
1 bag frozen bell peppers (red, yellow, and green)
2 tsb sea salt
2 cloves chopped garlic
2 tbs cocoa powder
1 tbs cinnamon
1 tbs chili powder
1 can each cannelini, black, and kidney beans
2 cans diced tomatoes
2 cups vegetable broth
1. Over medium heat, saute garlic, celery, onions, and carrots in olive oil for 10 minutes.
2. Add bell peppers and sweet potato, cover and simmer for additional 10 minutes.
3. Add vegetable broth, sea salt, chili powder, cocoa powder, and cinnamon.
4. Chop kale into small pieces and stir in.
5. Add beans and tomatoes.
6. Cook together for 30 minutes with all ingredients combined.
Serve with vegan cornbread or chips and guac!
SO HOW'D IT GO?
This recipie was delicious but I will be blunt. I feel like either this person is a genius chef or the above instructions left some to the imagination.
RE3: I added the broth and the spices seperately but all the spices together.
RE5: I drained both the beans and tomatoes.
RE6: I turned back up to medium and got back almost bubbling (simmering) before I cooked for 30 min. I let sit a bit while the cornbread finished.
I admit I am mild palated but I was surprised at the amount of heat that 1tbs chili powder made to this huge pot. Next time I'd probably do 1/2 a tbs or a tsp.
Oh and I left out the onion because I dislike onion. I didn't sub anything because most of my onion subs were included in this recipie already. It was fine. Next time might do more celery=)
But thanks, good recipie!