It was cold today, so I decided to make chili. I do my best to eat lots of dark leafy greens, so I searched for a recipe that called for kale. I found a promising Sweet Potato Kale Chili recipe on VegWeb.
What struck me about the recipe was the seasonings, especially that it called for two tablespoons of cocoa powder. I’ve never had chili with chocolate before, but I love mole sauce so I decided to try it.
I altered the recipe to my taste and to make it approved on the Plant-Based Diet my husband and I are on. We had it for dinner tonight and it was really, really good. After tasting it my husband said, “I love this chili! This is my favorite chili of all time. I want to bathe in it.” Seriously, that’s what he said!
Sweet Potato Chocolate Chili with Kale
2 sweet potatoes – cut into cubes
1 bunch dino kale, stripped and chopped
2 stalks celery, chopped
1 medium onion, chopped
2 carrots, chopped
2 red bell peppers, chopped
1 1/2 tsp. salt (you may reduce or eliminate the salt depending on your diet)
2 cloves chopped garlic, chopped
2 tbsp. cocoa powder
1 tbsp. cinnamon
1 tbsp. chili powder
1 can black beans and one can kidney beans
2 cans diced tomatoes
3 cups vegetable broth
1. Saute garlic, celery, onions, and carrots over medium heat in water for 10 minutes.
2. Add bell peppers and sweet potato, cover and simmer for additional 10 minutes stirring occasionally and adding water as needed.
3. Add vegetable broth, salt, chili powder, cocoa powder, and cinnamon.
4. Stir in kale.
5. Add beans and tomatoes.
6. Cook together for 30 minutes with all ingredients combined.
Serve with vegan cornbread or chips and guac!
Serves 6 to 8.
Photo courtesy of A Nomad’s Dream.