Thursday, January 8, 2015

Sweet Potato and Three Bean Chili

Chili is the ultimate comfort food for me. Few things satisfy like a big, warm bowl full of beans and sweet potatoes. I add sweetener to my chili and love the balance created with some sweet agave or maple syrup and the spice of the cayenne.

1.5 cups each dried black, garbanzo and kidney beans, soaked overnight and cooked, (or 1 can of each)
5 Roma tomatoes, diced, or 1 28 oz. can diced tomatoes
2 C. Veggie broth
1 large onion, chopped
1 large sweet potato, peeled, chopped and boiled for five minutes
2 cloves of garlic
2 t. Cumin
1 t. Coriander
1 T. Chili powder
2 t. Agave nectar or maple syrup
Dash of cayenne (optional)
Salt to taste
In a large stock pot, cook onion with a splash of water until soft. Add garlic and spices and cook over medium-high heat for 20-30 seconds. Add reamining ingredients and bring to a boil. Reduce heat and simmer for at least 20 minutes. Serve with cilantro and avocado. 
*note- I like to add a few dashes more of each spice througout the simmering process. Taste as you go and add what you like.

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