1 large sweet potato, or two small ones (about 12-14 ounces)
1 can dark red beans, rinsed and drained)
11, 14.5 ounce canned tomatoes, crushed or diced
½ medium red onion, chopped
1 clove garlic, minced2 t. cinnamon
½ t. nutmeg1 c. water
2 c. curly kale or lacinato kale
ground pepper
Instructions
Using a fork, evenly prick the sweet potato 3-4 times. Place it in the microwave for about 4-5 minutes or until it is tender. (It is okay if it is not soft all the way through). Place potato to the side, allowing it to cool.
In the mean time, spray a small frying pan with oil in a spray container and allow it to warm up. Next place the chopped onion on the pan and allow onion to cook until caramelized, stirring as necessary.
Then, heat the pan on medium- high heat. Place red beans, tomatoes, onion, garlic, cinnamon, nutmeg and water in a large saucepan.
Once potato, has cooled, peel it and chop it into medium sized chunks. Place it into the pot with the remaining ingredients.
Next mix all ingredients together, and cover the pot with a lid, allowing it to simmer on low-medium heat for about 15 minutes. Uncover the pot and check it’s consistency every 2-3 minutes. If the consistency becomes to thick add ⅛ c. of water at a time.
After about 10 minutes, add the kale. Allow the chili to cook until the kale is fully wilted.
Remove the pot from the heat and serve warm. If you desire, you my add ground pepper or a few slices of avocado on top. Enjoy!