Saturday, August 31, 2013

sweet potato black bean chili

Back in the early days of Katie (the omnivore) and I (the vegan) eating together, we discovered this recipe and decided to try it out. Upon tasting it, Katie not only loved the flavor of the chili, but said it was the “meatiest” vegan food she’d ever eaten.

While the point for me is that nothing is “meaty,” literally speaking, she is right that it is one of the most filling, satisfying, stick-to-your-ribs recipes in our collection. Great for a cold winter night, or just a a rainy summer day in Chicago (as the case is for us today!), this one is a keeper!




2 large or 3 small sweet potatoes, boiled, peeled, and diced
1 bunch of organic green onions
½ organic white onion
2 cloves of organic garlic, minced
½ organic red bell pepper, diced
1 large can of black beans
2 cups of cooked and diced tomatoes
1 ½ teaspoons of cumin
1 teaspoon of chili powder
½ teaspoon of oregano
2 Tablespoons of pure grape seed oil
Sea salt to taste (1-2 teaspoons)
½ bunch of organic cilantro, finely chopped


Sauté all onions in oil with salt. Add red bell pepper and sauté until nearly tender. Next add tomatoes, diced sweet potatoes, black beans, and spices and cook on medium high heat, stirring occasionally until tender. Top with chopped cilantro and olive oil if desired. Enjoy!

Note: A half recipe makes the perfect amount to feed 2 people! The bell pepper is optional, and you can tweak the spices to fit your desired spiciness!

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