RYP Kale Chili

Who doesn't love a good bowl of chili on a cloudy day! We didn't have any fresh greens in the fridge... So our Kale It Quits ~ Organic Kale Powder was the perfect addition! This recipe makes 8-10 servings!


  • 1 tbsp olive oil
  • 1 medium white onion
  • 2 cloves of garlic
  • 1 large sweet potato
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp paprika 
  • 1 tsp salt
  • 2 tbsp Kale It Quits ~ Organic Kale Powder (or 1 tbsp Veg Blend)
  • 28 oz diced tomatoes 
  • 1 (15 oz) can of beans of choice (we used kidney beans)
  • 1 cup of lentils
  • 2 cups water 

Toppings of Choice. We used: 

  • 2 avocados 
  • Homemade Tortilla chips 
  • Chopped Cilantro 
  • Chopped Jalapeños 
  • Chopped Green Onion
  • Vegan Sour Cream


  1. Add the olive oil to a large pot over medium heat. Dice the onion and sauté for 3-4 mins. Mince the garlic and peel & chop the sweet potato into small cubes. Add the garlic and the sweet potato to the pot and cook for another 2 minutes. 
  2. Stir in the chili powder, cumin, paprika, salt, and RYP Kale Powder. 
  3. Pour in the diced tomatoes, along with the drained and rinsed beans of choice, the lentils and the 2 cups of water. 
  4. Bring temperature down, leave the mixture uncovered and simmer for 20-25 mins. 
  5. Serve into bowls and top with desired toppings! Store the rest in a freezer safe container and keep for later meals. 
  6. Enjoy! :) 

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