Sweet Potato and Kale Chili

by Wallflower Kitchen
Sweet Potato and Kale Chili


·2 sweet potatoes, peeled and chopped into 1” cubes
·1 tablespoon olive oil
·1 onion, diced
·2 garlic cloves, minced
·1 red chili, finely chopped
·1/2 teaspoon cayenne pepper
·1/2 teaspoon ground cinnamon
·1 teaspoon ground cumin
·16 oz kidney beans, drained and rinsed
·16 oz tomatoes, chopped
·2 large handfuls of kale, stemmed
·Salt & black pepper, to taste


Heat the olive oil in a large saucepan and add the sweet potatoes, onion, and garlic. Cook on medium heat for 5 minutes, or until the veggies have softened slightly drained and in the chili, cayenne pepper, cinnamon and cumin and cook for another couple of minutes. Add kidney beans and chopped tomatoes. Stir to coat the vegetables thoroughly, then simmer gently for 30-35 minutes. Add a small splash of water, if it becomes too thick. At the last minute, add the kale. Don't overcook it, just let it wilt slightly so it retains color and texture. Season with salt and pepper, then serve and enjoy!

My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!

— Vanda Murray

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