Easy Vegetarian Chili with Kale and Sweet Potato

Easy Vegetarian Chili with Kale and Sweet Potato
Easy Vegetarian Chili with Kale and Sweet Potato

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Prep time

20m

Total time

1h

Yields

6-8

Servings

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La Cocina Goya

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!

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  • Ingredients
  • Directions

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

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

Kitchen View

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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