Sweet Potato & Black Bean Chili
This recipe for a delicious vegetarian chili is featured in “Empty Bowls and Full Hearts” about the Empty Bowls movement.
Ingredients
2 Tbsp. olive oil
1 large onion, diced
½ medium celeriac, peeled and diced
2 tsp. ground cumin
2 tsp. coriander
2 jalapeno peppers, minced
4 garlic cloves, minced
2 medium bell peppers, red or green, diced
3 medium sweet potatoes, peeled and diced
½ tsp. chipotle powder
1 (28-oz.) can diced tomatoes, or 3 cups fresh chopped tomatoes
1 quart water
6 cups cooked black beans, drained
½ cup orange juice
1 Tbsp. lime juice
Salt and pepper to taste
Directions
In a large heavy-bottomed soup pot, heat oil and add onions and celeriac. Sauté for a few minutes, stirring frequently.
Add cumin, coriander, jalapenos, garlic, and peppers. Sauté for another minute or two.
Add sweet potatoes, chipotle powder, tomatoes, and water. Simmer for about 30 minutes.
Add black beans, orange and lime juices, and salt and pepper. Simmer for another 20 minutes or so.
Taste for seasoning and adjust, if needed, before serving.
Suggestions
A small dollop of sour cream sounds good to top off this chili. Or maybe a little cornbread on the side?
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