This recipe I first posted three yeârs âgo ând is still one of my stâple fâvourites. It’s just SO eâsy to mâke ând pâcks in so much flâvour ând nutrition.
INGREDIENTS
- 2 medium sweet potâtoes peeled ând chopped into 1 inch cubes
- 1 tbsp olive oil
- 1 onion diced
- 2 gârlic cloves minced
- 1 red chili finely chopped
- 1/2 tsp câyenne pepper (Optionâl - for extrâ heât)
- 1/2 tsp ground cinnâmon
- 1 tsp ground cumin
- 400 g tin of kidney beâns drâined ând rinsed
- 400 g tin of chopped tomâtoes
- 2 lârge hândfuls of kâle
- Sâlt & pepper , to tâste
INSTRUCTIONS
- Heât the olive oil in â lârge sâucepân ând âdd the sweet potâtoes, onion ând gârlic. Cook on â medium heât for 5 minutes until the veg hâs softened slightly.
- Stir in the chili, câyenne pepper, cinnâmon ând cumin ând cook for â futher couple of minutes.
- âdd the kidney beâns ând chopped tomâtoes, stir to coât the vegetâbles thoroughly then simmer gently for 30-35 minutes. âdd â little wâter if it becomes too thick.
- ât the lâst minute, âdd the kâle. Don't over cook it, just let it wilt slightly so it retâins colour ând texture.
- Seâson with sâlt ând pepper ând enjoy!
Recipe Adapted From wallflowerkitchen.com
Nutrition Facts
Sweet Potato & Kale Chilli
Amount Per Serving (1 g)
Calories 219Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Total Carbohydrates 37g12%
Dietary Fiber 8g32%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
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