There is no dish that can’t be improved by the addition of kale!
1 large red onion, finely chopped2 red bell peppers, seeded and finely diced
3 cups orange juice, divided
2 pounds sweet potatoes, diced (no need to peel if organic)
2 15-ounce cans sodium-free kidney beans
2 14.5-ounce cans sodium-free fire-roasted tomatoes (I prefer Muir Glen)
1 tablespoon sodium-free chili powder
2 teaspoons smoked paprika
1/4 teaspoon chipotle powder or more to taste
8 ounces Lacinato kale, finely shredded
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.
2. Add all remaining ingredients except for the kale. Bring to a boil and then decrease heat to let simmer for 25–30 minutes until the sweet potatoes are soft but not mushy.
3. Turn off heat and stir in kale so it wilts, then serve.
4. To make in an electric pressure cooker, place all ingredients except for the kale in the cooker and cook on high pressure for 8 minutes. Stir kale in before serving.
This dish is great with a piece of corn bread on top!