Feb 3 2011

Vegan Chile

Chile

This is a very satisfying and delicious chili recipe. My little Henry had 3 bowls last time I made it! The sweet potatoes are loaded with beta-carotene and black beans are a great source of protein, fiber and antioxidants.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 dash chili powder
  • 4 teaspoons ground cumin
  • 1 teaspoon salt
  • 2 1/2 cups water
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes

DIRECTIONS

  1. Heat oil in a Dutch oven (or medium pot) over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin,  and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
  2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Here is Henry devouring the chile. I couldn’t take his attention away from eating to get a smile. Focused!

Henrychile

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