Sweet Potato and Kale Chili

A hearty chilli recipe with added vegetables (sweet-potato and kale) for an excellent vegetarian main meal perfect served with your favourite grain, cashew cheese, avocado and jalapenos. 

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I love a good hearty bowl of chili, especially in these cold wintery months, there’s nothing better than cooking up a quick chili to serve to the whole family. I always find it’s a dish that cannot disappoint and everyone enjoys it. Whether you like spicy food or not, you can alter the spices you add to the dish to suit your taste buds. I personally love a little bit of a kick and add a slightly hotter chili powder to this along with some extra chili but if you like a mild chili then just make sure you use a mild chili powder and leave out the extra chilies. I also add a few jalapenos to serve on top but you could incorporate this into the cooking process or you could leave these out completely. I also love to serve my chili with cashew cheese and avocado as these can extract some of the heat but also taste amazing and compliment any Mexican inspired dish perfectly. Typically, you could serve your chili with sour cream, guacamole, salsa, cheese and some corn nachos but I like to keep my Vegan friendly.

I made this version of chili with the addition of sweet-potato and kale as they are two of my favourite ingredients and they are always in my fridge and I often incorporate them into any meal I can and I think this works perfectly. You could use a chili base of Quorn mince or kidney beans but personally for this I do prefer the use of mince as it gives a nice texture to the chunky sweet-potato. A useful tip might be to cook the sweet-potato in a separate pan until just tender along with the kale and then add these to the dish at the end of cooking just to ensure you don’t get soggy sweet-potato as there is nothing worse and can ruin the whole dish in my opinion!

This is the perfect weeknight meal to feed the family with and I always make sure I have leftovers to take to work the next day or to have the following day for a quick dinner as it re-heats well and even freezes well for longer term use. You could double this recipe for a larger family as I often only feed myself and one other so you could use 2 sweet-potatoes, a 500g bag of Quorn mince and 300g kale instead to feed a family of 4-5. Perfect served alongside a grain, sliced avocado and cashew cheese.

I hope you enjoy this, and if you make them please let me know and leave your comments! 🙂 xo

Sweet Potato and Kale Chili
Prep time
Cook time
Total time
Recipe type: vegan
Cuisine: mains, mexican
Serves: serve 2-3
  • 1tbsp olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 bell pepper, diced
  • 1tbsp chili powder
  • 1tsp cumin powder
  • 1tsp mixed herbs
  • 1tbsp tomato paste
  • 1 can chopped tomatoes
  • Vegetable stock
  • 200g Quorn mince or 1 can Kidney beans, drained and rinsed
  • 1 large sweet potato, peeled and diced
  • 150g kale, shredded and stalks removed
  • 1tbsp lime juice
  • Jalapeño slices and chopped coriander, for garnish
  • Mexican cashew cheese and sliced avocado to serve
  1. Heat a large pan and add the olive oil, then add the onion and garlic and saute for a few minutes, then add the bell pepper and saute until softened, approx. 5 minutes.
  2. Then add the spices, stir to combine for a minute. Then stir through the tomato paste.
  3. Add the chopped tomatoes and vegetable stock (depending on how much liquid is needed to cook). Turn the heat to high and add the sweet potato, kale and mince/beans and let boil.
  4. Once a boil has reached, turn down the heat to a simmer for approx. 15 minutes or until the potato and kale are tender.
  5. Remove from the heat and stir through the lime juice. Serve immediately topped with jalapeno slices and coriander for garnish and serve alongside some cooked quinoa, mexican cashew cheese and avocado.



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