Yesterday was World Vegetarian Day so I thought I would share both a recipe for and a project inspired by my delicious Sweet Potato Black Bean chili. This is delicious as is or as a vegetarian nacho topping. You can omit the chipotle for a milder flavor.
This makes about 8 cups and goes together super fast. It freezes well, too!
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 2 medium-large sweet potatos, peeled and diced into 1" cubes
- 1 large white or vidalia onion, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- 1/2 teaspoon ground chipotle chile
- 1/4 teaspoon salt
- 2 1/2 cups water
- 2 15-ounce cans black beans, rinsed very well and drained
- 1 14-ounce can diced tomatoes with liquid
- 4 teaspoons lime juice
- 1/2 cup chopped fresh cilantro including finer stems
- Heat oil in a Dutch oven over medium-high heat. Add onions and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add sweet potatoes and cook another 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
- Add beans and tomatoes; increase heat to high and return to a simmer, stirring often. add lime juice and reduce heat and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in cilantro.
I have the orange for the sweet potatoes, the red for the tomatoes, the green for the cilantro and I chose dark brown instead of black for the beans........
CARDSTOCK: Cajun Craze, Cherry Cobbler, Peach Parfait, Lucky Limeade
STAMPS: Triple Treat Flower
INK: Early Espresso
ACCESSORIES: Square Lattice Embossing Folder, Big Shot, Fancy Flower Punch, 5-Petal Flower Punch, 1/2" Circle Punch, Chocolate Chip Satin Ribbon, Stampin' Dimensionals, SNAIL Adhesive.