Throw this colourful, veggie-and-bean-packed chili into your Meatless Monday rotation! It’s so tasty and satisfying, no one will miss the meat (but you could definitely add some if you want). Don’t be intimidated by the long list of ingredients. They’re all very common and many will already be in your kitchen!

Sweet potato & black bean chili with kale

Makes 8 servings

Ingredients:

• 1 tbsp olive oil
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped green bell peppers
• 1 jalapeno pepper, seeded and minced
• 2 tsp garlic
• 3 cups peeled and cubed sweet potatoes
• 4 tsp chili powder
• 2 tsp ground cumin
• 1 tsp ground oregano
• ½ tsp smoked paprika (see cooking tip)
• ¼ tsp cayenne pepper (optional)
• 1 can (28 oz/798 mL) no-salt-added diced tomatoes, undrained
• 2 cups low-sodium vegetable broth
• 1 can (14 oz/398 mL) no-salt-added tomato sauce
• ½ tsp each salt and freshly ground black pepper
• 2 cans (19 oz/540 mL) black beans, or 1 can black beans + 1 can chickpeas, drained and rinsed
• 2 cups (packed) chopped fresh kale leaves
• 3 tbsp minced fresh cilantro
• Juice from ½ a lime
• 1 large avocado (diced) plus chopped green onions for garnish (optional)

Method:

Heat olive oil in a large pot over medium-high heat. Add onions, bell peppers, jalapeno and garlic. Cook and stir until vegetables begin to soften, for about 5 minutes. Be careful not to burn the garlic, so reduce heat if necessary.

Add sweet potatoes, chili powder, cumin, oregano, paprika and cayenne (if using). Mix well, until potatoes are coated with seasoning. Add tomatoes, broth, tomato sauce, salt and pepper. Mix well. Bring mixture to a boil. Reduce heat to low, cover and simmer for 15 minutes.

Stir in beans and kale. Simmer for 10 more minutes, or until sweet potatoes are tender. Remove from heat and stir in cilantro and lime juice. Top individual servings with diced avocado and green onions, if desired.

Tip: The smoked paprika makes the chili taste a little, well, smoky! If you don’t have it, you can use regular paprika.