Saturday, June 27, 2009

Vegan Sweet Potato Chili

I make this in a big dutch oven but any large pot will do! Enjoy and tell me what you think.

1 medium yellow onion diced
4 cloves of garlic chopped
1 large sweet potato peeled and cubed
2 small zucchinis chopped
5 cups good organic vegetable broth
28 oz can crushed fire roasted tomatos
30 oz canned kidney beans drained and rinsed
15 oz canned black beans drained and rinsed
2 cups texturized soy protein (I buy from the bulk bins at Henry's)
2 tblspns chili powder
1 tblspn cumin
1 tsp cayenne pepper
1 tblspn savory

Drain and rinse beans and set aside. Chop all veg and have ready to drop in pot. Coat bottom of pot with olive oil, I'm liberal with it. Sautee onion for about 10 min on medium heat until translucent. Add garlic, chili powder, cumin, cayenne pepper, and sweet potato. Stir and sautee for another 10 min until sweet potato becomes tender. I throw the lid on during this phase to soften the sweet potato.

Add fire roasted crushed tomatos, zucchini, and 5 cups of vegetable broth. Turn heat up a bit and bring to a boil. Add texturized soy protein and savory, stir together well, add beans, lower heat to simmer and allow chili to simmer with lid on for about an hour. Stir often if you're using stainless steel, don't want it sticking to the bottom. Less often if using a ceramic coated pot.

Top with avocado, green onion, cilantro, or vegan cheese. We do avocado and cilantro - YUM!

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