Nothing warms you better than a large pot of chili on the stove. Try this version sans beans and full of hearty veggies, such as sweet potatoes and mushrooms. You add the greens at the end for an extra boost of nutrients. Kale is a great source of calcium, chlorophyll, iron, and vitamins A and C. This one-pot meal is easy to make on a busy weeknight.

  • Prep Time10 min
  • Cook Time25 min
  • Total Time35 min
  • Yield4
  • Serving Size1 cup
  • Energy110 cal
  • Cuisine
    • American
  • Course
    • Main Course
    • Soup
  • Suitable for Diet
    • Vegan
    • Vegetarian
    • Reboot Program
    • Weight Loss Program
    • Lifestyle Program


  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1, 14.5oz can diced tomatoes
  • 2 portobello mushrooms, chopped
  • 1 medium sweet potato, peeled and diced into small cubes
  • 2 cups vegetable broth (or water)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • ½ teaspoon salt
  • 1 cup chopped kale



Add coconut oil, onion and garlic to a soup pot and cook for 2 minutes over medium heat.


Then add the diced tomatoes, mushrooms, sweet potato, vegetable broth (or water), chili powder, paprika, and salt.


Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes, stirring occasionally.


Add in chopped kale, and stir until kale is wilted.


Serve in bowls and enjoy.

Optional topping: fresh cilantro or slices of avocado, for garnish

  • Serving Size1 cup
  • Amount per serving
  • Calories110
  • % Daily Value*
  • Total Fat3.5 g4.49%
  • Saturated Fat3 g15%
  • Sodium720 mg31.3%
  • Total Carbohydrate18 g6.55%
  • Dietary Fiber4 g14.29%
  • Total Sugars7 g
  • Protein3 g6%
  • Vitamin D (Cholecalciferol)12 IU1.5%
  • Calcium66 mg5.08%
  • Iron1 mg5.56%
  • Potassium552 mg11.74%

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