Microwave Sweet Potato and Kale Chili
There’s no simpler meal than this flavor-packed microwave chili. Sweet potatoes, tomatoes, white beans, and kale join forces to deliver a satisfying stew that needs just a few minutes in the micro to get scrumptiously saucy. Served over brown rice, you’ll love having this recipe in your back pocket on days where you don’t want to labor over a hot stove.
This tantalizing stew has all the key ingredients of a good vegetarian chili: tender taters, hearty beans, nutrient-dense veggies, and a medley of smoky spices. The best part about this recipe is that it doesn’t require leaning over a hot stove for an hour: All you need is 20 minutes and a microwave! Make this easy recipe when you’re in a rush so you can fuel up on healthy ingredients that will keep you full and fortified. Feel free to add in corn, chickpeas, or extra tomatoes to customize this delectable dish. Serve over brown rice, and enjoy!
Tip: Look for shelf-stable pouches of cooked brown rice. Some can be microwaved in their pouch to heat. Be sure to follow the package directions.
INGREDIENTS
- 8 oz. dry whole wheat linguine
- 4 large carrots, peeled into ribbons
- 4 large parsnips, peeled into ribbons
- 12 scallions (green onions), trimmed and halved
- 8 radishes, thinly sliced
- 1 15-oz. can chickpeas (1½ cups)
- ¼ cup currants or raisins
- 1 clove garlic, minced
- ¼ teaspoon crushed red pepper
- ¼ cup fresh basil leaves
INSTRUCTIONS
- In a microwave-safe bowl combine the first five ingredients (through garlic powder). Cover and microwave 10 to 13 minutes or until sweet potatoes are just tender when pierced with a fork, stirring once or twice.
- Stir in beans and kale. Cover and microwave 3 to 4 minutes or until kale is wilted. Season with salt. Mix well.
- Heat rice in microwave 2 minutes. Serve chili over rice.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-vegan-one-pot-meals/
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