Award-Winning Vegetarian Sweet Potato Chili with Black Bean
Award-Winning Vegetarian Sweet Potato Chili with Black Bean is a cozy and comforting winter recipe that you should definitely make. This recipe is naturally gluten-free and vegan-friendly.
6MediumFire-roasted tomatoesdiced (you can also use canned fire-roasted tomatoes)
1½CupBlack Beans15 ounces (Washed, drained, and rinsed)
1½CupKidney Beans15 ounces (Washed, drained, and rinsed)
2CupsVegetable Brothlow sodium
Garnish
2tablespoonSourcream
¼cupShredded Sharp Yellow Cheddar Cheese
2wholeSerrano Chilichopped (optional)
¼cupCilantrochopped
1medium sizedRed OnionHalved and Thinly slices
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INSTRUCTIONS
Fire Roast the Tomato, until it gets lightly charred on all sides. Don't overdo it. Just until it gets lightly black on one side. Once it cools down to room temperature, chop it up, roughly and keep aside.
Start by chopping the Onions, Tomatoes, Carrots, Bell Peppers, and Sweet Potatoes.
In a large dutch oven or stockpot heat some olive oil. When the oil shimmers add Bay leaves, Onions, Bell peppers, Carrots, and Sweet Potatoes.
Season it lightly with some salt and pepper. In about 3-5 minutes onions will be completely cooked and translucent.
Now, reduce the heat to medium-low and add garlic, along with the spices. Cook until the raw smell of spices goes away. Now add tomatoes, beans, and broth. Also, add the ground Cinnamon now. Add some white sugar. Stir well and let it simmer for about 45-minutes to 1 hour, until the sweet potatoes are soft and tender.
Garnish this with Sour cream, Shredded Sharp Yellow Cheddar Cheese, Thinly sliced Red Onions, and Chopped Serrano Chile. Enjoy!