February 9, 2015

Meatless Monday: Sweet Potato Chili

Greetings from my new hometown in Narnia! The snow has been NONSTOP here in Boston and I've just about had it. We have so much snow on the ground, it's been impossible to do anything but at least it gives me an excuse to cook! This sweet potato chili is perfect for a snowy Meatless Monday or any day of the week!
Meatless Monday: Sweet Potato Chili
Sweet Potato Chili
Recipe modified from Sunset
Servings: 4, PointsPlus: 7 (will be slightly higher depending on toppings)
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 red bell pepper, seeded and chopped
  • 1 pound sweet potatoes, peeled, and cut into 1/4 inch chunks
  • 1/2 tsp cayenne pepper
  • 1 tsp chile powder
  • 1 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1 can (14-oz.) black beans, drained and rinsed
  • 2 cups vegetable broth
  • Kosher salt and freshly cracked black pepper
  • Assorted toppings
    • Lime
    • Cilantro leaves
    • Diced avocado
    • Sour cream
    • Crushed tortilla chips
Meatless Monday: Sweet Potato Chili

Heat oil in a medium pot over medium-high heat. Add onion, garlic, bell pepper, and sweet potaotes and cook until vegetables soften, about 10 minutes. 
Meatless Monday: Sweet Potato Chili
Add cayenne pepper, chile powder, cumin, and coriander, stirring until spices are fragrant, about 1 minute. Stir in black beans and broth and partially cover.
Meatless Monday: Sweet Potato Chili
Reduce heat to medium and cook until sweet potatoes are soft and the chili is slightly thickened, about 15 minutes. Season to taste with salt and pepper.
While the chili is simmering, zest lime into a small bowl and add cilantro leaves.
Meatless Monday: Sweet Potato Chili
Ladle the chili into 4 bowls, top with cilantro-lime mixture, avocado, sour cream, crushed tortilla chips, and lime wedges. Dig in!
Meatless Monday: Sweet Potato Chili
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