Friday, September 23, 2016

Sweet Potato Chili

This is a wonderful way to use our tomatoes and peppers from our garden.

2 small Poblano peppers, seeded and diced
1 red bell pepper, seeded and diced
1 banana pepper, seeded and diced
2 medium sweet potatoes, peeled and diced
1 large onion diced
1 cup sliced mushrooms
4-5 cloves garlic, minced
1 jalapeno, seeded and diced (optional)
1 cayenne, seeded and diced (optional)

4 cups diced tomatoes or 2 cans of diced tomatoes
1 TBS chili powder
1 TBS cumin
1 TBS paprika
1 TBS cacao powder
4 cups vegetable broth

1 can black beans, drained rinsed and drained
1 can chickpea, drained rinsed and drained
3 TBS lime juice or juice of 1 lime

1/2 cup fresh cilantro

Directions: water saute (2-3 TBS water) the vegetables (first 5 ingredients) and garlic until soft, about 4-5 minutes. Add the water and spices, bring to a boil. Reduce heat and simmer for about 10 minutes, until the sweet potatoes are soft. Add the tomatoes, lime juice and beans, continue to simmer another 10 minutes. Then stir in cilantro and serve. We topped with a cashew based sour cream, a recipe from Ani's Raw Food Essentials. For my husband we topped with jalapeno slices.

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