Tuesday, June 12, 2012

Black Bean & Sweet Potatoe Chili

Continuing on with my vegetarian recipes (as promised!), this next one is an awesome and quick, all-veggie chili that is super delicious! Serve it up with a little cheese, a dollop of plain Greek yogurt (instead of sour cream) and a corn muffin on the side! Yum!

Found my inspiration for this one on About.com.

The Ingredients:

2 cloves garlic, minced
1 small onion, diced
2 small sweet potatoes, peeled and chopped (you may consider boiling these for a few minutes to speed up the cooking time)
2 medium carrots, sliced (you may consider boiling these for a few minutes to speed up the cooking time)
1/2 red bell pepper, chopped (I used green in this version since that's what I had)
2 tbsp olive oil
1 15 ounce can black beans
1 15 ounce can diced tomatoes or tomato sauce
1/2 cup vegetable broth
1 tbsp chili powder
1 tsp cumin
1/2 tsp cayenne (or to taste, we like it a little bit hot!)
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
3/4 cup frozen corn (I like to add corn to my chili)

The Directions:

Sautee onions and garlic in olive oil for a minute or two, then add bell pepper and simmer until onions are almost soft. Add in (par-cooked) sweet potatoes & carrots, diced tomatoes, beans, spices and stock. Stir to combine and reduce heat to low.

Simmer, partially covered and stir occasionally, for approx 15-20 minutes, until flavors have mingled and vegetables are cooked. Add in frozen corn in last 5 minutes of simmer.

Serve in a deep bowl with Jack cheese, Greek yogurt and corn bread or muffins!

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