Sweet Potato Kale Chili - Instant Pot Recipe

Ingredients

2 pounds of sweet potatoes, diced (no need to peel if organic)
1 large red onion (approximately 10 ounces), finely chopped
2 – 15 ounce cans kidney beans (rinse if not salt-free)
2 red bell peppers, seeded and finely diced
2 – 14.5 ounce cans Muir Glen salt-free fire roasted tomatoes
1 Tablespoon salt-free chili powder
2 teaspoons SMOKED paprika (makes a difference when it’s smoked)
¼ teaspoon chipotle powder (or more to taste)
8 ounces of Lacinto Kale, finely shredded like cabbage for coleslaw
3 cups of orange juice

Preparation

Step 1

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