Beef, Kale, And Sweet Potato Chili

2 tablespoons olive oil or vegetable oil

1 pound ground beef (preferably grass fed) ½ tsp salt

1 large onion, diced

1 large red bell pepper, seeded and diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground chile

2 teaspoons paprika

2 tablespoons tomato paste

1 28-ounce can diced tomatoes

4 cups low-sodium beef stock

1 large sweet potato, peeled and cut into ½-inch cubes

2 15-ounce cans of kidney or black beans, drained and rinsed

1 bunch of kale, washed, dried, stripped from the central rib and sliced crosswise into ribbons

Kosher salt and freshly ground black pepper, to taste

For garnish: lime wedges, fresh cilantro, sliced jalapeno peppers, sour cream, sliced radishes, grated cheese

Heat oil in a large soup pot or Dutch oven over medium-high heat. Cook beef, breaking apart with a wooden spoon, until browned. Add onion, bell pepper and garlic and cook until vegetables have softened slightly, about 3 minutes. Stir in cumin, chile, paprika and tomato paste, and cook for 1 minute to allow flavors to bloom. Stir in tomatoes and beef stock and bring to a boil. Add potato and beans, reduce to a gentle simmer, and cook until potatoes are tender. Stir in kale and cook until softened, about 5 minutes more. Season to taste with salt and pepper and serve, with assorted garnishes.