Halloweeny Chili
From jo_jo_ba 17 years ago
- 40 minutes to make
- Serves 6
This is an amazing, really fast and healthy vegetarian chili, with the beautiful colours from the beans and sweet potatoes. The flavours get better over time too, so take it for lunch the next day or wrap it in burritos topped with cheese for some impromptu enchiladas!
Ingredients
- 1 tbsp olive oil shopping list
- 1 large onion, chopped shopping list
- ½ red bell pepper, chopped shopping list
- 1 jalapeno pepper, chopped (seeded if desired) shopping list
- 2 tbsp chili powder shopping list
- 1 tsp ground cumin shopping list
- 1 tbsp garlic powder shopping list
- 1 cup vegetable broth shopping list
- 2 medium sweet potatoes, unpeeled, cubed shopping list
- 1 28oz can diced tomatoes shopping list
- 2 19 oz cans black beans, drained and rinsed shopping list
- 1 tsp dried oregano shopping list
- 1 tsp dried basil shopping list
- ¼ tsp cayenne shopping list
How to make it
- Heat the oil in a large pot.
- Add the onion and peppers and cook, stirring, over medium heat 8-9 minutes.
- Add the chili powder, cumin, and garlic and cook for another minute or so.
- Add the vegetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender — about 10 minutes.
- Add the tomatoes with all the juice from the can, the beans, oregano, basil and cayenne.
- Bring to a boil over medium heat, then let simmer until the potatoes are completely tender — about 20 minutes.
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