Sweet Potato, Kale, and Kidney Bean Chili

This is the perfect recipe for a cold, miserable English Winter’s day, which we absolutely get more than enough of! Chili is such a warm, comforting food, and doesn’t necessarily need meat to make it taste good, although I know people have used mince meat instead of sweet potato in this recipe and loved it, which is awesome to hear! 

Serves 2 
(I usually make double what I need because this tastes even better the next day) 

Ingredients:

1 tbsp olive oil
1 small-medium red onion, finely chopped
1 large clove of garlic
1 medium sweet potato (around 250-300g) chopped into cubes (no need to peel!)
1/2 tsp chili powder (adjust depending on how spicy you like it)
1 tbsp paprika
1 tsp cinnamon
1 tsp salt
1 can (400g) chopped tomatoes
1 can (240g drained) kidney beans
1 empty can filled with water
80g baby kale or spinach
Fresh coriander leaf for garnish

What to do:

1. Melt the olive oil in a large pot
2. Add the onions and saute for 5-10 minutes until soft
3. Add the garlic, and spices and stir for 1 minute until fragrant
4. Add the sweet potato cubes, chopped tomatoes, and water, stir and cover for around 15 minutes to let it cook down
5. Once the sweet potato is cooked and you can slide a knife through it easily, add the kidney beans and kale and cook for another 5 minutes
6. Garnish with fresh coriander

Serve with rice, with a dollop of yoghurt, or simply by itself!