Sweet Potato, Kale, and Kidney Bean Chili

This is the perfect recipe for a cold, miserable English Winter’s day, which we’ve had far too many of recently. Chili is such a warm, comforting food, and doesn’t need meat to make it taste good!


The sweet potato provides lots of vitamin A or beta-carotene which is a great antioxidant, and fibre for digestion. Kidney beans are a great plant-based source of protein, and kale is a powerhouse of nutrition filled with antioxidants, vitamin A, vitamin K, vitamin C, calcium and iron!



Serves 2 
(I usually make double what I need because this tastes even better the next day) 

Ingredients:

1 tbsp coconut oil
1 small-medium red onion, finely chopped
1 large clove of garlic
1 medium sweet potato (around 250-300g) chopped into cubes (no need to peel!)
1/2 tsp chili powder (adjust depending on how spicy you like it)
2 tsp cumin
2 tsp ground coriander
2 tsp paprika
1 tsp cinnamon
1 tsp salt
1 can (400g) chopped tomatoes
1 can (240g drained) kidney beans
1-1.5 cups water
50g sliced kale
Fresh coriander leaf for garnish

What to do:

  1. Melt the coconut oil in a large pot
  2. Add the onions and saute for 5-10 minutes until soft
  3. Add the garlic, and spices and stir for 1 minute until fragrant
  4. Add the sweet potato cubes, chopped tomatoes, and water, stir and cover for around 15 minutes to let it cook down
  5. Once the sweet potato is cooked and you can slide a knife through it easily, add the kidney beans and kale and cook for another 5-10 minutes
  6. Garnish with fresh coriander

Serve with your choice of brown rice, quinoa, or simply by itself! 

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1 Comment

  • Uroosa says:

    I tried this today and I must say I was in awe of how quick and easy it was to make such a delicious dish. The spices really elevate the flavour. Will definitely be making this again and would highly recommend this recipe! 5/5

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