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Sweet Potato Chili With Kale

A one-of-a-kind plant-based chili that combines familiar favorites like kidney beans, tomatoes, onions, peppers, and spices, with some unique twists, such as orange juice and sweet potatoes.

  • Author: Chef AJ
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 1x
Print Recipe


  • 1 cup onion, diced
  • 2 cups red bell peppers, diced
  • 3 cups orange juice, freshly squeezed
  • 5 cups sweet potato, diced
  • 4 cups tomato, fresh, diced
  • 3 3/4 cups kidney beans, cooked, rinsed
  • 1 tbsp chili powder
  • 2 tsp smoked paprika
  • 1/4 tsp chipotle powder
  • 2 cups kale, finely shredded


  1. In large pot, sauté onion and bell pepper in half of the orange juice for 8 to 10 minutes until onion is soft and translucent.
  2. Add all remaining ingredients except for the kale.
  3. Bring to a boil, and then reduce heat to simmer for 25 to 30 minutes until the sweet potatoes are soft, but not mushy.
  4. Turn off heat and stir in kale so it wilts, then serve.

Notes: To make in an electric pressure cooker, place all ingredients in the cooker and cook on high pressure for 6 minutes then release pressure. You can replace the fresh tomatoes with two 14.5 ounce cans of salt-free tomatoes.

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Chef AJ

Chef AJ has been devoted to a plant-exclusive diet for over 45 years. She was the host of the television series Healthy Living with CHEF AJ which aired on Foody TV. A chef, culinary instructor and professional speaker, she is the author of three bestselling books, The Secrets to Ultimate Weight Loss:  A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry, Own Your Health and The 10th Anniversary Edition of Unprocessed. She also broadcasts CHEF AJ LIVE! on YouTube, Facebook, and Twitter daily.