This sweet potato and kale chili is a hearty, plant-based dish perfect for colder months. Packed with protein from lentils and beans, it’s filling and nutritious. Sweet potatoes add natural sweetness and are rich in vitamins A and C, while kale brings fiber and essential nutrients like iron and calcium .
Together, they create a well-balanced meal. The chili combines simple ingredients like tomatoes, celery, bell peppers, and spices like cumin and chili powder, giving it a warm, smoky flavor. Sweetcorn and kale top off the dish at the end for freshness and texture.
This dish is versatile, making it great for weeknight dinners or meal prepping. Top the chili with sliced avocado for creaminess or enjoy it on its own or with rice. It’s a comforting option for cozy evenings, bringing flavor, warmth, and nourishment to your table.
This recipe comes from Erin and Dusty Stanczyk’s new cookbook The Happy Healthy Plant-Based Cookbook . Read more: Gochujang Mac And Cheese With Crispy Sesame Tofu Sweet potato and kale chili Ingredients 1 small red onion diced 3 garlic cloves minced 3 celery stalks sliced 1 red orange, or yellow bell pepper diced 3 medium tomatoes diced 1 15-ounce can diced tomatoes 2 teaspoons ground cumin 4 teaspoons dried oregano 1 cup dried green lentils 13⁄4 cups cooked kidney beans or 1 [15.5-ounce] can 13/4 cups cooked navy beans or 1 [15.
5-ounce] can 3 medium sweet potatoes garnet and/or Japanese white flesh varieties, cubed 1 teaspoon paprika 1 teaspoon c.