vegan sweet potato + black bean chili.

Right before Thanksgiving, I bought way too many sweet potatoes. I got a little excited and scooped them up for 39 cents a pound. I can only make so many batches of sweet potato fries, you know?! Enter this recipe: so incredibly warming, filling, satisfying and spicy and totally, totally guilt free! This chili/stew is gluten free, vegan, dairy and nut free, and chock full of good for you vitamins. What’s not to love?

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Some of my very favorite vegan dishes are those that unite vegans, vegetarians and omnivores with a rich, hearty dish such as this. This chili is also super simple is preparation: you can whip this together on a weeknight evening!

This chili is very very thick, so if you like a thinner, soupier chili, either completely puree the tomatoes or increase the vegetable stock to 3/4 cup. Either way, this super hearty dish will warm you up during the chilliest of days.

vegan sweet potato + black bean chili.
adapted from Taste of Home.

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ingredients

1 large sweet potato, peeled and cut into 1/2 inch cubes
1/2 onion, diced
2 garlic cloves, minced
1 small green bell pepper, diced
1 15 oz. can organic black beans, drained
28 oz. can whole tomatoes, roughly pureed (can use diced or crushed)
1.5 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoon sea salt
1/2 teaspoon cracked black pepper
dash of cayenne pepper
1/2 cup vegetable stock (if needed)
1 tablespoon olive oil

directions

Heat a large pot over medium high heat and add oil. Once oil is shimmering, add onion, garlic and cook until onion is translucent and softened, about 3 minutes. Add bell pepper, sweet potato, chili powder, cumin, oregano, sea salt, cayenne and black pepper and stir well to combine spices. Cook, stirring often, until spices become fragrant and potato begins to soften, about 5-6 minutes.

Add tomatoes and drained black beans, stir. Bring pot to a boil, and then reduce heat to a simmer, cover and allow to cook 25-30 minutes longer, until potatoes are softened. If the chili is too thick, add in 1/2 cup of vegetable stock, or more until you reach your desired consistency. Serves 4.

**Please use all organic ingredients** 

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4 thoughts on “vegan sweet potato + black bean chili.

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