CHEF

Chef AJ

Sweet Potato Chili with Kale

3 pounds
sweet potatoes, chopped and peeled
1 large
red onion
2-15 oz. cans
kidney beans
2
red bell peppers
2-14.5 oz. cans
Muir Glen salt-free fire roasted tomatoes
1 tbsp
salt-free chili powder
2 tsp
smoked paprika
1/4 tsp
chipotle powder
8 oz.
Lacinto Kale
3 cups
orange juice
  1. In large pot, sauté onion and bell pepper in half of the orange juice for 8-10 minutes until onion is soft and translucent.

  2. Add all remaining ingredients except for the kale.

  3. Bring to a boil, then reduce heat to simmer for 25-30 minutes until the sweet potatoes are soft, but not mushy.

  4. Turn off heat and stir in kale so it wilts, then serve. Great with a piece of cornbread on top!

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