Serve this over a bed of steamed rice mixed with lots of fresh cilantro. It's also delicious over grilled chicken breasts or as an enchilada filling.
2 tablespoons olive oil
1 large yellow onion, chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
2 jalapeño peppers, seeded and diced
2 medium sweet potatoes, diced
3 large garlic cloves, minced (about 2 tablespoons)
2 to 3 tablespoons chili powder
1 to 2 teaspoons sea salt
1 to 2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon crushed red pepper
1 to 2 teaspoons dried basil
1/4 to 1/2 teaspoon dried marjoram
1 bay leaf
1 (14.5-ounce) can diced tomatoes
2 (14-ounce) cans vegetable or chicken broth
2 (15-ounce) cans black beans, rinsed and drained
Juice of 1 lime (about 2 tablespoons)
Garnishes: chopped fresh cilantro, green onion slices
How to Make It
Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Garnish, if desired.
Very good recipe. I used the middle value for all of the ingredients where it provided a range, and this turned out to be a very good mix of flavors. My very picky family rated it a 4.5 stars, which is about as good as you can expect, especially for a healthy dish.
This is a great go-to recipe that makes a huge batch so there are lots of leftovers, which is perfect because it's even better the next day. I love that it's vegetarian and super healthy, and I make it all the time. However, I agree with a previous reviewer that the recipe as written is way too spicy. I use one jalapeno only and 1 tablespoon of chili powder, and serve with cornmeal muffins.
I have made this recipe many times in the past year. It's always a favorite, and wins over the meatless chili skeptics. My only change is to substitute two cans of Rotel for the diced tomatoes and jalapenos. We eat it like traditional chili, with shredded cheese and a dollop of sour cream. Delicious!
I made this recipe pretty much as written - the only real change was throwing in a handful of corn towards the end, as another reviewer suggested. Oh, and don't be afraid of trying fire-roasted tomatoes instead of the plain ol' regular diceys. They were yummy. Served over cilantro'd rice with cheese and green onions = hearty, flavorful, and delicious! Who knew sweet potatoes could be so melt-in-your-mouth tasty? Can't wait for my leftovers tomorrow.
Probably my favorite meatless chili to date-- an interesting combination of flavors with a nice little spicy kick! I made a half recipe, since there were just the two of us... halved everything except the tomatoes (used a whole can). We enjoyed it served over brown rice, and then added some frozen corn to left-overs for a little bit of sweet crunch to compliment the black beans.
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