Quick Vegan Black Bean and Sweet Potato Chili
#161894 - 03/18/05 12:07 PM
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Quick Vegan Black Bean and Sweet Potato Chili
With the addition of sweet potatoes, this easy chili is invigorating yet comforting. And it is festive enough for a last-minute company meal.
2 medium-large sweet potatoes
2 tablespoons light or extra-virgin olive oil
1 cup chopped onion
2 to 3 garlic cloves
1 medium red bell pepper, diced
1 can (32 oz.) black beans, drained and rinsed
1 can (28 oz.) diced tomatoes
2 teaspoons ground cumin
1/2 teaspoon dried oregano
salt to taste
Makes 6 Servings
1. Bake or microwave the sweet potatoes on high until just firm, about 3 to 4 minutes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside.
2. Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, cumin, and oregano. Bring to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender -- about 10 to 15 minutes.
3. Season lightly with salt. If time allows, let stand off the heat for 1 or 2 hours, then heat through as needed.
Embellish it:
Pass a bowl of chopped fresh cilantro for sprinkling over the top of individual portions.
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UUUmmm.... this one sounds really good...lets see if I can sneak in the sweet potato without Shane knowing what it is...hehehe
Funny thing is....he loves pumpkin...but will not touch squash or yams...strange boy I tell ya!! 
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You can try but he'll ask why the potatoes are orange. he he 
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I'll just tell him that is what cumin does to them!! LOL 
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Yes, could work! 
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I tried this a few weeks ago and it was REALLY GOOD. Better than I expected for some reason. I made some pumpkin cornbread and it went really nicely with it. My tummy enjoyed it more with a little beano.
I'm actually planning on making another batch this weekend. The leftovers are good to take to work for lunch.
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Jen
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Are these the right amount of oz? I can't find canned goods in this large a can. Where do you find them?
Anyone made this without the red pepper? I'm not too sure about how I would do with it.
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IBS-C with pain and bloat
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At the time she posted this recipe, she wasn't living in the U.S., so it's possible that she was able to find different sizes of canned goods than are available here. That said, I have no problem finding 28oz cans of tomatoes in my supermarket, and for the beans, I'd just substitute multiple smaller cans.
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I didn't add the red pepper.
I used two standard size cans of black beans and did have a larger can of the tomatoes, although I think it was a few ounces off but worked out fine.
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Jen
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I have another recipe that calls for 32 oz of black beans. Check the Mexican food aisle at your grocery stores; that's where I found the right size! In fact, I think I bought it at Target...
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Lisa, IBS-C (Vegan)
Stable since July 2007!
Mommy to Rhiannon Marie (Dec. 13, 2008)
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