02 February 2012

Delicious Double Bean Sweet Potato Chili!

Chili is so warm and comforting during these colder winter months.
I love making big pots of this at the beginning of the week because I know that no matter how busy the week gets, I’m guaranteed a hearty homemade meal!
Chilli can be so versatile! Serve it with fresh bread, cornbread, with rice, quinoa or simply on its own! You can also add a little extra veggie broth or water and call it a soup or stew.  It's delicious served over a crispy baked potato topped with sour cream, green onions
and cheese or as a nacho topping.
This chili freezes really  well too!

Ingredients
Spice Mix 1 Tbsp cumin powder
1 Tbsp chili powder
¾ tsp dried oregano leaves
½ tsp coriander powder
¼ tsp dried ginger powder
¼ tsp ancho chili powder
¼ tsp chipotle powder

3 cups of largely cubed sweet potatoes, only peel if necessary (boil these cubed potatoes in a separate pot with 1 ½ tsp dried garlic granules)
1- 12oz bag frozen corn (I like Stahlbush)
1/2 bunch fresh cilantro, chopped
1/2 cup vegetable broth powder (I like the Frontier brand)

Oil (olive and coconut  are 2 good choices)
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 large yellow onions, chopped
1 ½ tsp fresh ginger, minced
1 tsp fresh garlic, minced

1- 28oz cans of diced tomatoes (I use Utopia brand), strain some of the liquid out using the can’s lid
1- 28 oz can of crushed roasted onion and garlic tomatoes (I use Eden brand)
1- 18oz can of each of black beans and pinto beans, strained (I use Eden brand and don’t usually rinse them)
3 medium zucchinis, chopped


Directions
Prepare the Spice Mix in a small bowl and set aside.
Cook the cubed sweet potatoes in dried garlic granules until tender, but not too soft as they will continue to cook once you add them to the chilli.
Remove frozen corn from the freezer and thaw on the counter while preparing chilli.
Wash, dry and roughly chop cilantro.
Set aside the ½ cup of veggie broth in a small bowl.
Pour oil into a pot and add the carrots, celery, onion, ginger and garlic.  Cook over medium heat until the vegetables soften.
Add prepared spice mixture and cook for about 2 minutes, stirring constantly with a spatula.
Add canned tomatoes and beans.
Bring to a boil for about 2 minutes and then reduce to simmer  for about 10 minutes.
Add zucchini and cooked sweet potatoes.
Once the zucchini is tender, mix in the corn, cilantro and veggie broth. Season to taste and let simmer for another 10 minutes and then it’s ready to serve!

Enjoy!

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