Friday, November 23, 2012

Sweet Potato Black Bean Chili

It's a chilly night out there.. so it calls for chili!

  • 2 Cloves of Garlic, Minced 
  • 1 Small White Onion, Chopped Finely 
  • 1 Cup of Sliced Carrots 
  • 1/2 of a Small Red Bell Pepper, Chopped (optional)
  • 1 Can of Kidney Beans, drained (I omitted these because hubby hates them)
  • 2 Tblspns Olive Oil 
  • 2 Cups of Black Beans 
  • 1 Can of Tomatoes 
  • 1/2 Cup of Vegetable Broth 
  • 1 Tblsp Chili Powder
  • 1 Tspn of Cumin 
  • 1/2 Tspn Garlic Salt
  • 1/4 Tspn of Salt
  • 1/4 Tspn of Black Pepper 
What to do:  
Start by sauteing onions and garlic in olive oil for a couple of minute on medium heat. Add your sweet potatoes after the have been washed, peeled and cut into cubes. Also add your carrots and bell pepper. Continue sauteing until onions are soft. About 5 minutes or so. Add remaining ingredients  (black beans, can of tomatoes, vegetable broth, and seasonings). Stir well to combine all the spices in. Simmer covered for about 20-25 minutes on medium-high heat until sweet potatoes are soft. Place chili on low heat until ready to serve. 

This is one of my all time favorite vegetarian chili recipes. Its simple, easy, and very versatile.  
Finished Product Served With Garlic Toast. 

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