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Here is the perfect recipe for chili lovers. This succulent Easy Vegetarian Chili with Kale and Sweet Potato is bursting with flavor. It is easily prepared by mixing two favorite beans: GOYA® Dark Red Kidney Beans and Black Beans cooked over medium heat in tomato sauce, orange juice and a hint of lemon; along with kale, sweet potato, onion, bell pepper, celery, jalapeño and garlic. Enjoy it on a cold night and serve it with your favorite sides, like avocado, radish and lime wedges. Yummy!
GOYA® Extra Virgin Olive Oil
stalks celery, diced (about 1 1/4 cups)
jalapeño pepper, diced
white onion, diced (about 1 1/2 cups)
red bell pepper, diced (about 1 cup)
GOYA® Minced Garlic
GOYA® Adobo All-Purpose Seasoning with Pepper
GOYA® Chili Powder
GOYA® Ground Cumin
1 can (8 oz.)
GOYA® Tomato Sauce
GOYA® Lime Juice
sweet potatoes, peeled and diced
2 cans (15.5 oz. each)
GOYA® Dark Kidney Beans, drained and rinsed
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
packed sliced stemmed kale
finely chopped cilantro
guacamole or avocado, for serving
radishes, thinly sliced
Lime wedges, for serving
Into large Dutch oven or saucepan set over medium heat, add oil. Add celery, jalapeño, onion, red pepper, garlic and adobo seasoning; cook, stirring occasionally, for 3 to 5 minutes or until vegetables are starting to soften. Stir in chili powder, paprika and cumin. Cook, stirring occasionally, for 2 to 3 minutes or until fragrant.
Stir in tomato sauce, orange juice and lime juice; bring to a boil. Stir in sweet potatoes, kidney beans and black beans. Reduce heat to medium-low. Cover and cook, stirring occasionally, for 25 to 30 minutes or until sweet potatoes are tender, sauce has thickened and flavors are married.
Stir in kale. Cover and cook, stirring occasionally, for 3 to 5 minutes or until kale is wilted and just tender. Stir in cilantro.
Serve chili with guacamole or avocado, radishes and lime wedges.
Note: Substitute kale with spinach if preferred.
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