For National Chili Day, here is a recipe for an quick and hearty meal! Serving chili beans with sweet potato is a nutrient-packed vegan alternative to cornbread that everyone can enjoy.
Ingredients for 6 servings:
- 1 onion, chopped
- 4 roma tomatoes, chopped
- 3 carrots, peeled and chopped into pieces
- 1 tbsp cooking oil
- 4 cups water or broth
- 3 cans of kidney or pinto beans
- 1 can of corn
- 1 tsp chili powder
- 1 tsp paprika
- 2 tsp oregano
- 1 tsp cumin
- Salt to taste
- 3 sweet potatoes
- Avocado for topping
Instructions:
- Sauté onions and carrots in a pot with oil over medium heat until onions turn soft and translucent. Add tomatoes and cook for another minute or until tomatoes start to brown. Add water or broth and bring to a simmer.
- Drain cans of beans and corn, then add to the pot. Season with chili powder, paprika, oregano, cumin and salt. Let simmer for at least 20 minutes.
- Cook the sweet potatoes. Start by washing sweet potatoes, cutting off the ends and poking the skin all around with a a fork. Option 1: wrap in foil and bake at 425 degrees for 30 minutes. (Recommended if cooking multiple potatoes). Option 2: Wrap in a damp paper towel and cooking in microwave for 4 minutes.
- Serve chili topped with chunks of sweet potato and avocado!
