Recipe – Black Bean Sweet Potato Curried Chili

Are you looking for something that’s warming, sustaining, comforting, spicy and healing?  If so, then this chili recipe is just what you need.  It’s nutrient dense, plant-based, comfort food.  It’s also very easy to put together and, like most chili, tastes even better after a few days.  Make it a day or two ahead and then reheat when you’re ready to serve.

Ingredients:

5 – 6                  Cloves garlic, minced

1                      Large onion, chopped (approx. 1 1/4 cups)

1 tbsp               Grapeseed oil, for sautéing

1 tsp                 Turmeric

1 tbsp               Chili powder

1 tbsp               Cumin powder

1 – 2 tbsp           Curry powder (to taste)

1 tsp                 Coriander seeds

1 1/2 tsp            Sea salt

1 tbsp               Dried oregano

1/4 cup              Water, broth, wine or juice from canned tomatoes

1                      Large sweet potato or yam, diced into 1/2 inch cubes (approx. 1/4 cup)

3                      Carrots, diced into 1/2 inch cubes

1                      Bell pepper (red or green), chopped into 1 inch pieces

1                      Zucchini, chopped into 1/2 inch pieces

1                      Hot chili pepper, or jalapeno, to taste

13 oz (396 ml)    Can of tomato paste

28 oz (796 ml)    Can of diced tomatoes

3 cups               Organic black beans, cooked

Garnish:  1 cup chopped cilantro, lime juice to taste

Preparation:

Heat a large sauce pan over medium-high heat.  Add grapeseed oil and onions, sauté until onions are translucent, approximately 7 – 8 minutes.  Stir in the garlic and spices and sauté a few more minutes, then add water and broth or juice from tomatoes (if using).

Stir in sweet potatoes, carrots and bell pepper and cook for about 5 – 6 minutes.

Reduce the heat to medium-low and add the remaining ingredients, stirring to combine well.

Simmer, partially covered, and stir occasionally for at least 45 minutes to an hour until flavours have mingled and vegetables are cooked.

Ladle into large bowls, garnish with fresh cilantro and a generous squeeze of lime juice.  Serve with salsa salad, guacamole, organic corn tortillas, sprouted tortilla wraps or kale leaves.