Sweet Potato Kale Chili

By: Chef AJ

Sweet Potato Kale Chili
cuisine icon Cuisine
American
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, High Fibre, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 4-6 servings, american, celiac, chili powder, chipotle powder, contributed, cook 40 min, dairy free, easy, fire roasted tomatoes, gluten free, high fibre, kale, kidney beans, main course, orange juice, plant-based, prep 5 min, pressure cook, red bell peppers, red onion, smoked paprika, sweet potatoes, vegan, vegetarian

prep icon Prep Time
5 min
cook icon Cook Time
40 min

serving icon Servings
4-6 servings
Ingredients
  • 2 pound sweet potatoes
  • 1 large red onion
  • 30 ounces kidney beans
  • 2 red bell peppers
  • 29 ounces Fire Roasted Tomatoes
  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon chipotle powder
  • 8 ounces kale
  • 3 cups orange juice
Instructions
  • In the Instant Pot, use the Sauté function to sauté onion and bell pepper in half of the orange juice for 8-10 minutes, until the onion is soft and translucent.
  • Add all remaining ingredients except for the kale.
  • Bring to a boil, then reduce heat to simmer for 25-30 minutes until the sweet potatoes are soft, but not mushy.
  • Turn off heat and stir in kale so it wilts, then serve. Great with a piece of cornbread on top! Enjoy!
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