3 BEAN AND SWEET POTATO VEGETARIAN CHILI
A complete meal in one bowl, garbanzo, black and kidney beans in a flavorful sweet potato chili. Ready in less that an hour.
Provided by May I Have That Rec
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil In a large, deep skillet. Add onions and cook over medium heat for 3-4 minutes.
- Add mushroom, garlic, chili powder, cumin, coriander and Aleppo pepper and continue cooking for an additional 3-4 minutes.
- Add garbanzo, kidney and black beans, tomatoes and salt. Bring a to a gentle boil, lower heat and simmer covered for 20 minutes.
- Add sweet potatoes and corn. Cook covered until sweet potatoes are tender, 10-15 minutes.
- Top with sliced avocado and cilantro before serving.
Nutrition Facts : Calories 615.3, Fat 15.5, SaturatedFat 2.2, Sodium 1026.1, Carbohydrate 101.2, Fiber 26.4, Sugar 11.8, Protein 24.8
3 BEAN VEGETARIAN CHILI
No one will ever miss the meat in this hearty chili that is packed with flavor. This is an excellent dish to serve for a ready when you are weeknight meal. It freezes and reheats well.
Provided by PaulaG
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- In a large skillet warm a small amount of olive oil. Add in onion through garlic and cook until crisp tender. Transfer vegetables to a crock pot.
- Add in vegetable stock through sugar. Season with salt and pepper, stir, cover and cook for 4 to 6 hours.
- About 30 minutes before serving time preheat oven to 425 degrees. Lightly brush both sides of corn tortillas with olive oil, stack and cut into 6 wedges. Scatter in a single layer on a couple of large cookie sheets. Place in preheated oven and bake, stirring one or twice, until golden and crisp. Remove from oven and cool slightly.
- In a medium size bowl combine the salsa ingredients. Season with salt and pepper to taste and drizzle with a small amount of lemon juice. Please note that the lemon juice will help to keep the avocado from oxidizing.
- When ready to serve, place several baked tortilla chips around the rim of a shallow bowl, spoon in chili, sprinkle on grated cheese and top with a generous serving of avocado salsa. Enjoy.
Nutrition Facts : Calories 386.7, Fat 10.9, SaturatedFat 3.9, Cholesterol 14.8, Sodium 359.1, Carbohydrate 58.4, Fiber 15.4, Sugar 5, Protein 17.6
BLACK BEAN AND SWEET POTATO CHILI (VEGETARIAN)
Make and share this Black Bean and Sweet Potato Chili (Vegetarian) recipe from Food.com.
Provided by Prose
Categories Yam/Sweet Potato
Time 45m
Yield 11 cups
Number Of Ingredients 15
Steps:
- Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
- Add the sweet potato and lime zest, cook 10-15 minutes more, continuing to stir occasionally.
- Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa; bring to a simmer, cover, and cook for 10 minutes.
- OR omit the oil, throw everything in a crock pot, and cook on high for 6 hours.
- Serve over brown rice with lime wedges and cilantro.
Nutrition Facts : Calories 210.8, Fat 3.6, SaturatedFat 0.6, Sodium 449, Carbohydrate 35.9, Fiber 12.2, Sugar 3.6, Protein 11.4
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THREE BEAN SWEET POTATO CHILI | RUSTIC FAMILY RECIPES
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Cuisine AmericanCategory ChiliServings 8Total Time 30 mins
- Heat 1 tablespoon of olive oil in a deep pot over medium heat. Add the onions and saute until the onion is soft, 4 to 5 minutes. Add the garlic and spices, cook about 1 minute more.
- Add the water, salsa and beans. Stir to combine. Increase the heat and bring to a boil. Then reduce to a simmer, cover, and cook for 20 minutes.
- Stir in the mashed sweet potato. Remove from heat and serve. The chili should be relatively thick with just a bit of liquid. Garnish with diced avocado.
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- Set slow cooker to your desired heat setting depending on how long you want it to cook for, I cooked mine on low for about 7 hours as I was at work all day but if you set it to high it would be ready after about 4 hours.
- If you don't have a slow cooker you can also cook this in a pan or in the oven. Start by sautéing the onions and garlic then add all of the other ingredients. I don't use any oil and just use a dry pan but if you want to use a little oil that's fine too. Simmer for as long as you can to get the best flavour but at least until the beans are tender, 3 hours at least, less if you are using pre-cooked or canned beans. If using canned it could be ready in as little as 40 minutes. The longer it simmers the better it will be though! If cooking in the oven set oven to 300°F and cook until the beans are tender and the sauce rich and thick.
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