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Nutrition Facts
Serving Size 324 g
(Approx. 10 Servings)
Amount Per Serving
Calories 180 Calories From Fat 30
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 280 mg 12%
Total Carbohydrate 31 g 10%
Dietary Fiber 9 g 36%
Sugars 5 g
Protein 7 g
Vitamin A 240% • Iron 20%
Vitamin C 110% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spiced Sweet Potato and Kale Chili

Prep Time
20 minutes
Cook Time
1 h 30 m
Total Time
1 h 50 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

2 Tbsp extra virgin olive oil
4 cloves of garlic, minced
1 medium yellow onion, diced small
2 1/2 cup(s) sweet potato, peeled and diced small
1 bunch of organic lacinato or Tuscan kale, chopped small
28 Oz Muir Glen Organic Fire Roasted Diced Tomatoes
30 Oz No Salt Added Pinto Beans, drained and rinsed
3 cup(s) vegetable stock
2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp smoked paprika
1 1/2 Tsp turmeric
1 Tbsp Mexican oregano
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Instructions

1
In a large dutch oven or pot, add olive oil and sauté garlic and onions until translucent. Add sweet potato and kale and sauté 5 more minutes.
2
Add tomatoes, beans and veggie stock. Stir together and bring to a simmer. Add all dry spices.
3
Keep at a low simmer for approximately 1 hour, or until chili is slightly thick and potatoes are soft. Season as needed to taste with salt and cracked black pepper.
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