Sweet Potato and Black Bean Chili

All your variations on this recipe will always be good because the combination is just excellent!

1 small onion, diced

sweetpotatochili

1 large sweet potato, diced

2 cloves garlic, minced

1 Tbls. chili powder (or more if you like)

2 tsp. cumin

pinch of cinnamon-optional

1/4 tsp.  chipotle chile powder -optional (quite spicy hot-so use carefully if using)

1 1/2 cups water

1-15oz. can black beans

1-15oz. can diced tomatoes or use fresh chopped towards end of cooking

2 tsp. lime juice

3 Tbls. fresh cilantro, chopped

1/4 tsp. salt and dash of pepper

2 tsp. pure maple syrup, agave or sugar-optional

Heat a large saucepan over medium-hgh heat.  Add a few tablespoons of water (have a water glass handy when sautéing veggies so you can prevent scorching).  Add onion and potato, stirring often until the onion is softened, about 5 minutes.  Add garlic, chili powder, cumin, and chipotle.  Cook, stirring constantly until fragrant, about 30 seconds.  Add water and cook at a medium to higher heat until the potatoes are tender, about 10-15 minutes.  Reduce heat and stir in beans, tomatoes, cilantro, lime juice, maple syrup, salt and pepper.  Cook a couple more minutes.  Adjust seasonings and serve. (Best served warm and not piping hot.)

 

Please go to the events tab to see what is coming up for the April Retreat Schedule. Wouldn’t you love a good week to “clean out” the digestive system and get a break?? Consider my week-long detox or one of the great weekend programs!

Thought for the day: Who we are and what we are doing is OK. It is good enough. We will make some mistakes or get “off-track” from time to time and these times are OK as well. Being encouraging and KIND towards ourselves is the basic tenant to a serene day.

Love. Love.

Jill

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