Monday, July 4, 2011

Black Bean and Sweet Potato Chili


This delicious vegan recipe was given to me by my friend Kristy.  I serve it over organic brown basmati rice, but it would also be good with sweet cornbread or warm flour tortillas.

Black Bean and Sweet Potato Chili

3 15 oz cans of black beans, drained and rinsed
2 medium sweet potatoes, peeled and diced
1 medium onion, chopped
5 cloves of garlic, minced
4 medium tomatoes, oven roasted and cut into bite-sized pieces (you can also use a can of fire-roasted tomatoes)
1 large bunch of chard, with stems removed
2 cups of liquid (water, wine, or vegetable stock)
chili powder, cumin, and hot red pepper flakes to taste
a handful of fresh cilantro, torn

Place all ingredients except the cilantro in a slow cooker.  Cook over low heat for at least 6 hours.  If possible, stir occasionally, adding additional liquid as needed.

A half hour before serving, stir in the cilantro.

This recipe is proudly shared at Menu Plan Monday.

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