Vegan Sweet Potato Chili
Yield: 8 to 10 servings
2 or 3 sweet potatoes, about 11⁄2 to 2 pounds
2 (15-ounce) cans black beans, undrained
1⁄2 teaspoon salt 1⁄2 teaspoon smoked paprika 1 tablespoon vegetable oil 1 large white onion, diced 1 red bell pepper, diced 3 or 4 garlic cloves, minced
1 to 2 tablespoons mild pickled jalapenos, optional
1 tablespoon chili powder 3⁄4 teaspoon ground cumin
⁄2 teaspoon oregano 1
2 (14-ounce) cans fire-roasted tomatoes
11⁄2 cups water 1 tablespoon cornmeal
1 teaspoon molasses or other sweetener
1 teaspoon unsweetened cocoa
Preheat oven to 400 degrees.
Cube sweet potatoes and place in a large bowl. Add 1 tablespoon of the juice from the beans, salt and paprika, and toss to coat. Scatter in single layer on a baking sheet. Roast for 20 minutes and set aside to cool.
Add oil to a large Dutch oven over medium-high heat. Add onion and red bell pepper, and sauté until softened, about 3 to 5 minutes.
Stir in garlic, jalapeño if using, chili powder, cumin and oregano. Cook 3 minutes, stirring often.
Add tomatoes, water, cornmeal, sweetener and cocoa. Bring to a simmer and cook 30 minutes, stirring occasionally.
Drain and rinse black beans; add to chili. Add roasted sweet potatoes and taste for seasoning; add salt as needed.
Per serving (based on 8): 282 calories; 2 g fat; 2 g saturated fat; no cholesterol; 10 g protein; 55 g carbohydrate; 12 g sugar; 15 g fiber; 12 mg sodium; 120 mg calcium