Vegetarian meals can be seen as unappealing to some, but this recipe is so flavorful, most people won't even notice! The sweet potatoes and carrots match perfectly with the spiciness of the fresh chili flavor. With more than 20 grams of protein per serving, this is an excellent source of protein for anyone: vegetarians, vegans, and kids!
All of the ingredients in this recipe are both vegetarian and vegan, and, if you use water (instead of vegetable broth), it is gluten-free as well. Some store-bought vegetable broths are gluten-free and some are not. Read the label, if in doubt, or, make your own homemade vegetable broth.
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 small sweet potatoes, peeled and chopped
- 2 medium carrots, sliced
- 1/2 red bell pepper, chopped (optional)
- 2 tbsp olive oil
- 1 15 ounce can black beans (or a little less than two cups, if you're cooking them fresh)
- 1 15 ounce can diced tomatoes or tomato sauce
- 1/2 cup water or vegetable broth (make sure your broth is gluten-free if needed)
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne (or to taste)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Sautee the onions and garlic in olive oil for a minute or two, then add in the sweet potatoes, carrots, and bell pepper until the onions are soft, about 5 to 6 minutes.
- Reduce the heat to medium-low and add in the all of the remaining ingredients, stirring to combine well.
- Allow your chili to simmer, partially covered and stirring occasionally over medium-low heat, for about 20 to 25 minutes, until flavors have mingled and the sweet potatoes, carrots and bell peppers are soft.
Makes 5 to 6 servings of homemade black bean chili.
|Nutritional Guidelines (per serving)|