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.