Recipe of the week: sweet potato chili

Looking for that perfect cozy vegetarian meal on a “chilly” winter night? Or even on a not-so-chilly night? This sweet potato “chili” is the perfect thing for you! It’s jam packed with lots of fiber-filled veggies and immune-friendly nutrients that will help keep you feeling energized and healthy.

If you want to try going meatless on this Monday, this dish is for you. It will warm your heart and fill your tummy.

Here are some nutrition tidbits:

Sweet potato is an excellent source of beta carotene, vitamin C, and potassium.

                 Beans contain plant-based protein, and are packed with fiber, folate, iron, potassium, and magnesium.

Tomatoes are rich in the antioxidants vitamin C and lycopene, folate, and potassium.

Garnish with heart-healthy avocado if you’d like.

It is vegan and gluten free.

Give this chili a try and let me know what you think!

(And if it’s a “chilly” day, this “chili” will certainly warm you up.)

Here are the  dEATS:

1 tbsp avocado oil
5 garlic cloves (chopped)
1 white onion (chopped)
1 red or yellow bell pepper (chopped)
1 medium sweet potato (chopped)
2 cups of kale (or any greens of your choice)
14 oz can of black beans (drained and rinsed)
14 oz can of kidney beans (drained and rinsed)
28 oz can of crushed tomatoes
1/2 cup water or vegetable broth
1 tbsp tomato paste
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder
Salt and pepper to taste

Dice the veggies
Heat a stockpot/large soup pot on medium heat.
Once the pot is hot, heat the oil.
Sauté chopped garlic until fragrant.
Add in chopped onion and bell pepper and sauté until soft.
Add in kale (or greens of choice) and cook down until soft.
Add in sweet potato, black beans, and kidney beans.
Season with chili powder, paprika, and garlic powder, and mix.
Add in crushed tomatoes, water, and tomato paste.
Add more water depending on how thick you like the chili.

Stir until ingredients are well combined.
Turn the heat to low and cover for approximately 25 minutes. Stir occasionally
Take the lid off, stir, and test to see how soft the sweet potato is. If it is fully cooked, your chili is ready. The longer you cook the chili, the thicker it get. Add more seasonings if you wish and enjoy!

Enjoy and share with your family.

Store leftovers in refrigerator or freeze for up to 2 months.