7 hours ago
Monday, October 31, 2016
Here is a great vegetarian weeknight dinner.
I promise you will not miss the meat in this chili.
It is rich and hearty without having any animal protein. Sorry carnivores.
This could be my new favorite winter chili.
It has just enough heat and spice for me, but if you want to amp it up a bit, then add an adobo pepper with some sauce (from a can) and your heat lovers will thank you.
Cilantro and avocado a must.
Spicy Sweet Potato & Black Bean Chili:
2 large sweet potatoes, peeled and cut into 3/4" dice
2 yellow onions, diced
2 cloves garlic, diced
olive oil for the pan
1 tsp cumin
1 tsp ancho chili powder (or New Mexico chili powder)
1/2 tsp of smoked paprika (pimenton from Spain)
15 oz. can of black beans, drained and rinsed (I like Goya)
15 oz. can of fire roasted tomatoes (for heat)
1 1/2 cups of chicken stock (I use Swanson's 33% less sodium in the box)
In a large Dutch oven, heat olive oil until shimmering and cook onions for 5 minutes on medium heat.
Add in the sweet potatoes and garlic and toss with the dried spices (cumin, chili powder, pimenton).
Keep tossing about 5 minutes to coat the onions and sweets.
Add in the black beans and tomatoes and stock.
Bring to a boil, then turn down to a simmer and cook 30 minutes, or until sweet potatoes are soft.
You can add more stock as needed if it looks dry.
Garnish with fresh cilantro and sliced avocado.
The next day this is wonderful wrapped in a tortilla with some melted cheddar and Monterey Jack cheese.
The only good thing about the cold weather is that I get to use my Le Creuset Dutch ovens!