Vegetarian Chili with Roasted Sweet Potatoes

This is a wonderful sweet and spicy chili that is easy to make.  I hope you will give it a try, you won't be disappointed.  The addition of kale adds fiber, vitamin C and folic acid, as well as a new depth of flavor.  It also adds texture to the chili that makes it more interesting than your run-of-the-mill chili.

1 sweet potato, peeled and diced
2 tsp olive oil, or cooking oil spray

Place diced sweet potatoes on a baking sheet.  Sprinkle olive oil on top, and stir around with a spatula.  Then roast in an oven at 385 degrees, for about 15 minutes, or until potatoes are cooked through, stirring every 5 minutes to avoid burning.  Remove from oven and set aside.

Then:

1 red pepper, chopped
1 jalepeno, chopped (more or less to your liking)
1 onion, chopped
3 cloves of garlic, minced
1 tbs olive oil

In a pot, heat the olive oil and cook the above ingredients until soft and fragrant over medium high heat, about 10-15 minutes.  Then add:

1 28 ounce can of diced tomatoes (I love Muir Glen brand)
1/2 cup water
1 can drained, rinsed black beans
1 can drained, rinsed garbanzo beans
2 tbs chili powder
1/2 tsp kosher salt (or regular if that's all you have)
1/2 tsp corriander
1 tsp cumin
1 tbs oregano

Cook on medium low heat until thickened, adding more water if too thick, about 20 minutes, allowing spices to meld.  Then add the roasted sweet potatoes, as well as

2 cups chopped baby or regular kale

Cook for another 5 - 10 minutes, or until kale is completely wilted and softened.

Enjoy over rice, quinoa, bulgar, or alone.  Top with favorite toppings, such as shredded vegan or regular cheddar cheese, vegan or regular sour cream, chopped cilantro, and diced avocado.