Ingredients
1tbspolive oil
1 ½cupsyellow onionmedium-sized, chopped
1largesweet potatopeeled and diced into small cubes
13ozturkey sausagefully cooked, cut into ½-inch thick slices
4garlic clovesminced
6cupschicken brothlow-sodium
1tsppaprika
1tspground cumin
¾tspground coriander
¼tspchipotle chili powderto taste
Saltto taste
Black pepperfreshly ground
4cupsfresh kalechopped
14.5ozdark red kidney beansdrained and rinsed
Preparation
Heat olive oil in a large pot over medium-high heat.
Add onion and saute for 5 minutes. Then add sweet potato and sausage and cook for 3 minutes, tossing occasionally.
Add garlic and cook for 2 to 3 minutes longer, tossing occasionally. Pour in broth, then add in paprika, cumin, coriander, chipotle, chili powder, and season with salt and pepper to taste.
Bring to a light boil, then reduce heat to medium-low. Cover and simmer, until sweet potatoes are nearly tender for about 5 to 10 minutes, stirring occasionally.
Add kale and kidney beans and cook for 5 minutes longer. Serve warm.
