Versatile. Flavorful. Healthy. Tasty. Spicy. Easy.
These adjectives all describe one of my favorite dishes—chili.
An ancient dish dating back to the 1500's, chili has stuck around for the reasons that I describe above. I also love that it's great as a meaty dish (pork, chicken, ground beef, and turkey all make for great chilis), but also works as a vegan dish (chuck the meat and cheese, add lots of beans, and serve with rice for a complete protein).
This dish is the latter—a delicious vegan dish that combines sweet potatoes with black beans to make a hearty, filling, spicy, fiber-filled meal. Also, dollar for dollar, you won't beat a big vat of vegan chili.
Serves 4-6 people
Cooking time: about 40 minutes
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground cinnamon
- salt and freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 1 15.5-ounce can fire-roasted diced tomatoes
- 1 15.5-ounce can black beans, rinsed
- 1 15.5-ounce can red kidney beans, rinsed
- 2 cups vegetable stock
- 1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
for garnishing (optional):cilantro, sliced scallions, sliced radishes, brown rice or quinoa, tortilla chips
serve with Domestic Divas Honey Cornbread
- Heat the olive oil in a large, heavy-bottomed pot over medium high heat. Add the onion and bell pepper and saute until softened and translucent, about 5 minutes. Then, add the garlic and saute for another minute.
- Next, add the chili powder, cumin, cocoa powder, and cinnamon, stirring it into the mixture. Cook for one to two more minutes. The spices should become fragrant.
- Add the tomatoes, stock, beans, and sweet potatoes and bring the chili to a simmer. Cover and cook over low heat for about 30 minutes, or until the sweet potatoes have softened.
- Uncover and cook over medium heat for about ten more minutes to thicken the chili if desired. Season to taste with salt and freshly ground pepper.
- To serve, ladle a generous helping of chili into a bowl. Garnish as desired (see above for garnish ideas—I love serving chili with brown rice, quinoa, or cornbread). Enjoy!