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Here is the perfect recipe for chili lovers. This succulent Easy Vegetarian Chili with Kale and Sweet Potato is bursting with flavor. It is easily prepared by mixing two favorite beans: GOYA® Dark Red Kidney Beans and Black Beans cooked over medium heat in tomato sauce, orange juice and a hint of lemon; along with kale, sweet potato, onion, bell pepper, celery, jalapeño and garlic. Enjoy it on a cold night and serve it with your favorite sides, like avocado, radish and lime wedges. Yummy!
Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil
2
stalks celery, diced (about 1 1/4 cups)
1
jalapeño pepper, diced
1
white onion, diced (about 1 1/2 cups)
1
red bell pepper, diced (about 1 cup)
1 tbsp.
GOYA® Minced Garlic
1 tbsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
1 tbsp.
GOYA® Chili Powder
1 tbsp.
GOYA® Paprika
2 tsp.
GOYA® Ground Cumin
1 can (8 oz.)
GOYA® Tomato Sauce
⅔ cup
orange juice
2 tbsp.
GOYA® Lime Juice
1 lb.
sweet potatoes, peeled and diced
2 cans (15.5 oz. each)
GOYA® Dark Kidney Beans, drained and rinsed
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
4 cups
packed sliced stemmed kale
2 tbsp.
finely chopped cilantro
1 cup
guacamole or avocado, for serving
4
radishes, thinly sliced
Lime wedges, for serving
Directions
Step 1
Into large Dutch oven or saucepan set over medium heat, add oil. Add celery, jalapeño, onion, red pepper, garlic and adobo seasoning; cook, stirring occasionally, for 3 to 5 minutes or until vegetables are starting to soften. Stir in chili powder, paprika and cumin. Cook, stirring occasionally, for 2 to 3 minutes or until fragrant.
Step 2
Stir in tomato sauce, orange juice and lime juice; bring to a boil. Stir in sweet potatoes, kidney beans and black beans. Reduce heat to medium-low. Cover and cook, stirring occasionally, for 25 to 30 minutes or until sweet potatoes are tender, sauce has thickened and flavors are married.
Step 3
Stir in kale. Cover and cook, stirring occasionally, for 3 to 5 minutes or until kale is wilted and just tender. Stir in cilantro.
Step 4
Serve chili with guacamole or avocado, radishes and lime wedges.
Note: Substitute kale with spinach if preferred.
New from Goya
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