Friday, March 2, 2012

Vegan Sweet Potato Chili

What's not to love about chili? It's great to make a double batch on Sunday and have it for lunch all week long - I never get tired of it. I also love sweet potatoes, so when I found this recipe on Shabbot's Habits, I was pretty excited. 

I followed the recipe above fairly closely, though I omitted the oil and opted to water saute the onions, peppers, and garlic instead. Since I doubled this I subbed one can of black beans with kidney beans and did it all on the stove top (Shabbot's recipe has a convenient slow cooker method). Oh, and I added some green bell pepper.  

Rather than serving with cheese and sour cream, I just topped each steaming bowl with some  chopped cilantro and crunchy scallions, and later in the week, when the scallions were gone, with some sweet white onion. I even mixed it with salad greens one day for a super-hearty "dressing" - you just can't go wrong with this dish. It would also be delicious over brown rice or on tortillas... OK, I'm getting carried away.

My husband and younger daughter love this - and you can spice it up with hot sauce (or add more cayenne during cooking) if you're so inclined. It's definitely my new favorite chili recipe. And, by replacing some of the beans in a typical vegan chili with sweet potato, you save a lot of calories. 

My doubled, eat-it-all-week version is below.

(Recipe adapted from Shabbot's Habits and Taste of Home)

6 large sweet potatoes, peeled and cut into 1/2 inch cubes
2 large onions, chopped

1 or 2 bell peppers (any color), seeded and chopped
8 garlic cloves, minced
2 Tbsp chili powder
3 tsp cumin
1/2 tsp cayenne (more or less to taste)
3 15 oz cans black beans (or 4 1/2 cups cooked beans)
1 15 oz can kidney beans (or 1 1/2 cups cooked beans)
2 28 oz cans diced tomatoes, undrained
1/2 cup brewed coffee
2 Tbsp honey
1/2 Tsp salt (or more to taste)
In a large pot, water-saute onions and peppers until soft. Add garlic and cook for one minute. Add chili powder, cumin, and cayenne; mix well. Add remaining ingredients and simmer until potatoes are soft, about 2 hours. 

Serve with chopped cilantro, scallions, and/or sweet white onions. 

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