Easy Vegetarian Chili with Kale and Sweet Potato

Name: Easy Vegetarian Chili with Kale and Sweet Potato
Prep time: 20M
Total time: 60M
Yield: 6-8 Servings
Ingredients: 2 tbsp. GOYA® Extra Virgin Olive Oil; 2 stalks celery, diced (about 1¼ cups); 1 jalapeño pepper, diced; 1 white onion, diced (about 1½ 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 GOYA® Tomato Sauce; ⅔ cup orange juice; 2 tbsp. GOYA® Lime Juice; 1 lb. sweet potatoes, peeled and diced; 2 cans GOYA® Dark Kidney Beans, drained and rinsed; 1 can 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

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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® <a title="Dark Kidney Beans" href="https://goya.com/en/products/dark-kidney-beans" data-udi="https://goya.com/en/products/dark-kidney-beans">Dark Red Kidney Beans</a> and <a title="Black Beans Can" href="https://goya.com/en/products/black-beans-can" data-udi="https://goya.com/en/products/black-beans-can">Black Beans</a> 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!

Total Time

60m

Prep Time:20m

Cook Time:40m

Yields:6-8 Servings

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Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

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stalks celery, diced (about 1¼ cups)

jalapeño pepper, diced

white onion, diced (about 1½ cups)

red bell pepper, diced (about 1 cup)

1 tbsp.

GOYA® Minced Garlic

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1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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1 tbsp.

GOYA® Chili Powder

1 tbsp.

GOYA® Paprika

2 tsp.

GOYA® Ground Cumin

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1 can
(8 oz.)

GOYA® Tomato Sauce

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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

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1 can
(15.5 oz.)

GOYA® Black Beans, drained and rinsed

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4 cups

packed sliced stemmed kale

2 tbsp.

finely chopped cilantro

1 cup

guacamole or avocado, for serving

radishes, thinly sliced

Lime wedges, for serving

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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.

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