Check out this week’s second recipe for Kale Week! Both kale and sweet potatoes start coming into season in Ontario this month, so this is the perfect opportunity to use a bit of both in the recipe below. But before you get cooking, take a look at these quick tips on how to cut kale before cooking with it.
- Fold each leaf in half over the stem, making sure that the topside of the green is folded inwards
- Cut the folded leaf away from the stem and discard the stem
- Cut the leaves up into the desired size according to your recipe
Sweet Potato and Kale Chili
Serves: 4
Time: 40 minutes
Ingredients
- 2 medium sweet potatoes – peeled and chopped into 1 inch cubes
- 1 tbsp olive oil
- 1 onion diced
- 2 garlic cloves minced
- 1 red chili finely chopped
- 1/2 tsp cayenne pepper (Optional – for extra heat)
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 400 g tin of kidney beans – drained and rinsed
- 400 g tin of chopped tomatoes
- 2 large handfuls of kale
- Salt & pepper , to taste
Directions
-
Heat the olive oil in a large saucepan and add the sweet potatoes, onion and garlic. Cook on a medium heat for 5 minutes until the veg has softened slightly.
-
Stir in the chili, cayenne pepper, cinnamon and cumin and cook for a futher couple of minutes.
-
Add the kidney beans and chopped tomatoes, stir to coat the vegetables thoroughly then simmer gently for 30-35 minutes. Add a little water if it becomes too thick.
-
At the last minute, add the kale. Don’t over cook it, just let it wilt slightly so it retains colour and texture.
-
Season with salt and pepper and enjoy!
Source: http://wallflowerkitchen.com/sweet-potato-kale-chilli/