Vegan-friendly chili with sweet potatoes!
2 Sweet Potatoes, orange, fresh, medium, 5″ x 2″, FDA
2 tbsp Oil, olive, extra virgin
1 cup fresh chopped onion
2 garlic cloves, medium, chopped
1 Peppers, bell, medium, fresh, diced
32 oz Beans, black, mature, cooked, drained and rinsed
28 floz Tomatoes, dices, unsalted, canned
2 Chili, small, minced (or 1 can (4 oz) chopped mild green chilies)
2 tsp ground cumin
1/2 tsp oregano leaves
1 pinch table salt (optional)
Begin by microwaving the sweet potatoes on high for about 3 to 4 minutes per potato, heating them just until firm. When they cool enough to handle, peel and cut each potato into 3/4-inch pieces and set aside.
Heat the oil in a large soup pot, then add the onion and garlic and saute over medium heat until golden.
Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano and bring to a simmer. Cover and continue to simmer gently for 15 minutes.
Add the sweet potatoes and continue to simmer until the vegetables are tender, roughly 10 to 15 minutes.
If you have the time, let the chili stand off the heat for 1 or 2 hours, then heat through as needed when ready to serve. This will allow the flavors to mix and your chili to become even more delicious!