Thursday, June 25, 2015

Zesty Chili

1 yellow onion, diced
4 cloves garlic, finely minced
1 sweet potato, cubed
1 can tomato paste (6oz)
1 can black beans, undrained
1 cup frozen yellow corn
2 cups vegetable broth, divided
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon liquid smoke
2 cups chopped kale
salt and pepper, to taste

Wash and chop the vegetables as indicated above.

Heat about 1/4 cup of the vegetable broth in a large pot. Add the onion and garlic, and saute over medium until onion begins to turn translucent, about 5 minutes.

Add the sweet potato cubes and the rest of the vegetable broth. Bring to a simmer for 5 minutes.

Stir in everything else, except the kale, and bring to a low simmer. Cover and cook until sweet potatoes are fork tender, about 15 minutes.

Pile the kale on top of the soup, replace the lid to steam the kale until bright green. Stir in the kale and serve.

makes 4 servings
227 calories  |  2g fat  |  47g carbs  |  11g protein