Sweet Potato and Black Bean Chili

A Meatless Monday Must!

Kick off your week with this easy meatless Monday vegan chili that’s not only delicious, but packed with protein and flavor. The smoky subtle spice from the chipotle powder and liquid smoke really leaves you wanting more.

Not only is this a great meatless meal, it freezes well so you can enjoy on those lazy days and nights when you don’t feel like cooking. Make a batch and thank me later!

Yield: 4

Author: Foodie On The Fly

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Sweet Potato and Black Bean Chili

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 1 large sweet potato, peeled diced
• 1 15 ounce can of black bean rinsed
• 1 small yellow onion, diced
• 1 small red pepper, diced
• 2 stalks of celery, diced
• 3 gloves of garlic, minced
• 1 15 ounce can of diced tomatoes
• 2 cups of chopped frozen spinach (optional)
• 2 cup of veggie stock or broth
• 1 tbsp of garlic powder
• 1 tsp of cumin
• 1 tsp turmeric
• 1 tsp of salt
• 1tsp of pepper
• 1/2 tsp of chill powder
• 1/2 tsp of chipotle powder
• 1 tsp of curry
• 1 tsp of oregano
• 1/2 tsp of liquid smoke
• 1 tbsp of BBQ sauce
• 2 tbsp of olive oil
• 2 cups of chopped frozen spinach (optional)
• 1 cup of chopped cilantro, optional

Instructions

1. Heat oil in a Dutch oven over medium-high heat, add garlic and stir then add sweet potato, onion, celery, pepper and cook, stirring often, until the veggies begin to soften, about 4 minutes. Add all dry seasonings stirring constantly, for 30 seconds. Add stock and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
2. Add beans, tomatoes, frozen spinach, bbq sauce and liquid smoke and increase heat to high and return to a simmer stirring often.  Reduce heat and simmer until slightly reduced, about 5 minutes. Taste and adjust seasoning if needed.  Add chopped cilantro before serving. 

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