Monday, August 26, 2013

Pour Some Vegan on Me: Black Bean Sweet Potato Chili

Today we are making some delicious black bean sweet potato chili (or yam, if you can't find sweet potatoes).

Here are things you will need: 

Sweet Potato, Red Pepper, Yellow Onion, and Garlic

Tomato Sauce, Cinnamon, Chili powder, Cumin, Cayenne,
Salt & Cocoa powder (not shown) 
And it goes a little something like this:

Beautiful Black Beans
  • 1 can vegan black beans – drained and rinsed (or the equivalent of dried beans rehydrated)
  • 1 large sweet potato (or yam) peeled, and diced into small bite sized cubes 
  • 1 red pepper – diced
  • 1 medium yellow onion – diced
  • 4 cloves of garlic – diced
  • 1 Can tomato sauce
  • 3 tablespoons of Chili powder
  • 1 tspn salt
  • 1 tspn cumin
  • 1 tspn cinnamon
  • 1 tspn coco powder
  • ½ tspn red pepper
  • 1 Cup water (or veggie broth)
  • Olive oil

And to put it all together:
Saut̩ sweet potato in about 1 Tablespoon of Olive Oil for about 5 minutes over medium heat. Stir to keep from sticking to the pot (my pot is old Рeverything sticks to it). Add onions and peppers, saut̩ for another 5 minutes and then add garlic. Wait at least 3 Р4 minutes for the garlic to cook a bit, and then add the black beans and stir.

Add can of tomato sauce, Chili Powder, salt, cumin, cinnamon, coco powder, and red pepper. Stir, coating all the potato, onion and pepper bits. Add 1 Cup water, and allow to simmer for 10-15 minutes.

Cook rice as instructed on the packaging.  

Sans Avocado

Serve with brown rice and avocado slices.

Happy Eating!

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