Good morning! Today is oddly cold, so in order to make the most of a random blustery day in April, I'm throwing it back to one of my favorite cozy meals (courtesy of my friend Laura The Chef)... Laura sent me this Vegan Chili recipe years ago and I've been making it ever since. It's super easy, and uses many pantry items you probably already have! Details below...
Ingredients:
1 medium-large sweet potato, peeled and cubed
· 1 large onion, diced
· 2 carrots, peeled and diced
· 1 red bell pepper, seeded and diced
· 3 cloves garlic, minced
· 2 tablespoons chili powder
· 4 teaspoons ground cumin
· ½ teaspoon ground chipotle chile
· ¼ teaspoon salt
· 2 tablespoons tomato paste, dissolved in 2 cups water
· 2 15-ounce cans black beans, rinsed
· 1 14.5-ounce can diced tomatoes
· 4 teaspoons lime juice
Optional toppings:
· Fresh cilantro
· Lime wedges
· Vegan sour cream (I used forager project)
· Hot sauce
Directions:
1.) Heat oil in a Dutch oven over medium-high heat. Add onion, red pepper and carrots. Cook, stirring often, until the vegetables are tender, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and sweet potatoes bring to a simmer. Cover and cook until the sweet potato is tender, 10 to 12 minutes.
2.) Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes.
Enjoy this with cornbread, and a cozy fire.
Stay warm and safe!
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