I actually can’t believe it’s already February. But, I’m proud of myself for all that accomplished so far this year! Let me know in the comments how your New Years resolutions going!?
I discovered this recipe about a week ago, and I HAD to share it with you guys. Being vegetarian and vegan is really becoming increasingly popular, so this Sweet Potato + Black Bean Chili is perfect if you’re trying out a vegetarian diet.
Fun fact: I was vegetarian for two years. Yes, I made it two whole years. I stopped soon after that though because I wasn’t getting enough protein in my diet, and I was completely unaware of how many other amazing foods give you protein other than meat. This chili is one of them!
Here’s what you’ll need:
1 tbsp + 2tsp oil
2 1/2 cups water
1 large onion (diced)
1 large sweet potato (peeled + diced)
2 15oz cans of black beans (rinsed)
1 14 oz can of diced tomatoes
4 cloves garlic (minced) (ps. use the real shit, not garlic salt)
1/4 tsp salt
2 tbsp chili powder
4 tsp ground cumin
1/2 cup chopped (fresh) cilantro
Grab yourself a medium (or large) saucepan. Heat your oil on medium heat and add in sweet potato + onion to cook.
Once your onion starts to soften (5 min) add in your garlic, salt, chili powder, and cumin. Stir constantly and try to keep the spices on the food rather than the bottom of your pan. Do this for about half a minute.
Add your water and bring to a simmer. Cover your pan and reduce your heat. While maintaining a gentle simmer, let your sweet potato cook until it’s tender, about 12 minutes.
Once your sweet potato is tender, add in your drained + rinsed beans and your diced tomatoes. Turn your heat up, and bring it back to a simmer. Let it simmer until it’s thickened. Then remove it from the heat and stir in your cilantro before serving.
This stuff makes at least 4 servings and its sooo good with tortilla chips! Plus, it stays good for a couple days or you can freeze it to stay good for a couple months. YUM!