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Spinach & Sweet Potato Chili

Hardy winter spinach and sweet potato chili packed with plant-based protein. 


Serves: 4-6 People for dinner:

  • 1 Bag RollinGreens Ground Taco ME’EAT
  • 2 cups water (Ground Taco)
  • 2 T Olive Oil (Ground Taco)
  • 2 T Olive Oil
  • 4 garlic cloves
  • ½ yellow onion
  • 1 sweet potato
  • ¼ lb. spinach
  • 1 12 oz. vegetable broth
  • 1 can roasted diced tomatoes
  • 1 can black beans
  • 1 T salt


RollinGreens Ground Taco:

  • Preheat Oven to 375 degrees F.
  • Add 2 cups water to a medium pot or pan. Add olive oil to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Ground Taco pack and add contents. Stir well.
  • Stir 3-5 times throughout the cook, cook for 7-10 minutes or until the water has evaporated. Once finished, turn off the burner and allow to cool for 5-10 minutes while making the soup.


  1. In a separate medium to large pot, heat to medium.
  2. Dice onion and add oil to pot followed by the onion. Stir.
  3. Dice sweet potato and add to pot and stir.
  4.  Add whole de-skinned garlic cloves to pot and stir.
  5. Once onion, sweet potato and garlic are golden brown, add vegetable stock and canned diced tomatoes to pot and bring to a boil.
  6. Add RollinGreens cooked Ground Taco to the pot and stir.
  7. Add rinsed black beans while soup is coming to a boil.
  8. Reduce heat to low and cover until finished cooking (15-20 minutes)

    -Enjoy Chef Ko