How to Make Hearty Sweet Potato, Kale & Black Bean Chili
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In a large pot, heat olive oil over medium heat. Sauté onion, garlic, and bell pepper for 3 minutes.
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Add sweet potatoes, chili powder, paprika, cumin, cayenne, salt; cook for 2 minutes.
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Stir in black beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Add kale and simmer another 5 minutes until sweet potatoes are fork-tender.
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Stir in lime juice, garnish with cilantro, and serve hot.
Pro Tips for Perfect Hearty Sweet Potato, Kale & Black Bean Chili
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium sweet potatoes, peeled and diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Hearty Sweet Potato, Kale & Black Bean Chili?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Hearty Sweet Potato, Kale & Black Bean Chili?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium sweet potatoes, peeled and diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.