Meatless Monday: Sweet Potato and Black Bean Chili with Kale

Colorful, high fiber and packed with veggies! How good does that diced avocado on top look? Makes 8 servings. Nutritional info per serving: 264 calories, 3.6 g total fat (0.3 g saturated fat), 12 g protein, 48 g carbohydrate, 13 g fiber, 0 mg cholesterol, 306 mg sodium

• 1 tbsp olive oil
• 1-1/2 cups chopped onions
• 1-1/2 cups chopped green bell peppers
• 1 jalapeno pepper, seeded and minced
• 2 tsp garlic
• 3 cups peeled and cubed sweet potatoes
• 4 tsp chili powder
• 2 tsp ground cumin
• 1 tsp ground oregano
• ½ tsp smoked (or regular) paprika
• ¼ tsp cayenne pepper (optional)
• 1 28 oz can no-salt-added diced tomatoes, undrained
• 2 cups low-sodium vegetable broth
• 1 14 oz can no-salt-added tomato sauce
• ½ tsp each salt and freshly ground black pepper
• 2 19 oz cans black beans, or 1 can black beans + 1 can chickpeas (pictured), drained and rinsed
• 2 cups (packed) chopped fresh kale leaves
• 3 tbsp minced fresh cilantro
• Juice from ½ a lime
• 1 large avocado (diced) plus chopped green onions for garnish

Directions

Heat olive oil in a large pot over medium-high heat. Add onions, bell peppers, jalapeno and garlic. Cook and stir until vegetables begin to soften, about 5 minutes. Be careful not to burn the garlic (reduce heat if necessary).

Add sweet potatoes, chili powder, cumin, oregano, paprika and cayenne. Mix well, until potatoes are coated with seasoning. Add tomatoes, broth, tomato sauce, salt and pepper. Mix well. Bring mixture to a boil. Reduce heat to low, cover and simmer for 15 minutes.

Stir in beans and kale. Simmer for 10 more minutes, or until sweet potatoes are tender. Remove from heat and stir in cilantro and lime juice. Top individual servings with diced avocado and green onions, if desired.


Recipe from www.janetandgreta.com

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