Texas winter and vegan chili
It has been really cold in Texas this winter. This is our second winter here and last year was much gentler on us. I had flip flops on last December. The only one that doesn't mind the cold temps is Luka.
I had made a pot of chili yesterday for dinner. It was the first time I made it and I absolutely loved it. Sweet potatoes have been a new favorite since discovering they aren't just for Thanksgiving with all the sweet stuff on them. After looking at a couple recipes, it seemed easy enough. I typically glance at recipes then do my own thing. Sometimes it needs to be altered to make it more compliant to the Esselstyn plan. I enjoy cooking but I don't do lengthy and time consuming recipes. This was ready in under 30 minutes. Winner!
Here is what I did.
Sweet Potato Chili
1-2 sweet potatoes (½ inch cubes)
Onion (medium red or white)
Garlic (1-2 cloves minced)
1 yellow bell pepper (whatever you want to use)
1 Jalapeno pepper
2 cups low sodium vegetable broth
1 can black beans
Tomato puree
Seasoning:
Chili powder, cumin, cayenne, smoked paprika…whatever you like to season your chili with
2 tsp unsweetened cocoa powder (if you are watching fat then omit)
Arrange sweet potato cubes on baking pan lined with parchment paper. Sprinkle with smoked paprika. Bake 20 mins at 425 degrees.
Add onion, garlic, peppers and ½-1 cup broth to sauté in stock pot.
Then add beans, tomato puree and remaining broth to stockpot.
Add seasonings.
Add roasted sweet potatoes and simmer for a few minutes.
It is ready to eat! Or simmer longer if you want.
This could be put over brown rice or whole grain pasta, too.
