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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


  • 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

Chef AJ has followed a plant-based diet for over 36 years. She is a chef, culinary instructor, professional speaker, and author. She is the author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight. The book is half confessional memoir, half delectable recipes. It chronicles her journey from junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that heal the body. Many of her recipes can be seen on her YouTube cooking show The Chef and the Dietitian.