Simply put, a meatless Monday masterpiece. Filling yet healthy and light. I ate it straight up as photographed above, with the shredded pepper jack cheese and sliced avocado. The next day you can warm it up with a whole wheat tortilla in a pan, melt the cheese and add the chili with hot sauce on top to make a quesadilla. Food love for endless chili possibilities.
- 2 tbs olive oil
- 3 cloves garlic, minced
- 1 large yellow onion, chopped
- 1 medium green bell pepper, chopped
- 2 medium sweet potatoes, washed, peeled and cubed
- 2 tbs chili powder
- 1 tsp sea salt
- 1 tsp ground cumin
- 1 tbs flour
- 2 tbs tomato paste
- 2 tbs coconut sugar
- 2 (14.5 oz) cans black beans
- 2 (14.5 oz) cans fire roasted tomatoes
- 2 cups vegetable broth
In a large dutch oven or deep skillet, heat the oil on medium high. Saute the garlic, onion, pepper and sweet potatoes for 7 minutes. Season with the chili powder, salt and cumin. Stir in the flour, tomato paste and sugar and cook for additional minute. Add the black beans, tomatoes and vegetable broth and bring to a boil. Lower heat to a simmer and cook for 30 minutes, stirring occasionally.
Optional toppings include shredded cheese (I used pepper jack), sliced avocado, Greek yogurt or sour cream and scallions.
Yields 4-6 servings.