We're making this using a package of 15 bean soup mix. Another option is to use a can of red chili beans.
sweet potato black bean chili Total: 35 mins Prep: 10 mins Cook: 25 mins Yield: 5 to 6 Servings Ingredients 2 cloves garlic (minced) 1 small onion (diced) 2 tablespoons olive oil 2 small sweet potatoes (peeled and chopped) 2 medium carrots (slice) Optional: 1/2 red bell pepper (chopped) 1 (15-ounce) can black beans 1 (15-ounce) can diced tomatoes (or tomato sauce) 1/2 cup water (or vegetable broth, make sure your broth is gluten-free if needed) 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cayenne (or to taste) 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper Steps to Make It 1. Gather the ingredients. 2. In a Dutch oven or soup pot, sauté the onions and garlic in olive oil for a minute or two. 3. Add the chopped sweet potatoes, sliced carrots, and optional chopped bell pepper to the pan and cook until the onions are soft, about 5 to 6 minutes. 4. Reduce the heat to medium-low and add all of the remaining ingredients, stirring to combine well. 5. Allow your chili to simmer, partially covered and stirring occasionally over medium-low heat, for about 20 to 25 minutes, until the flavors have mingled and the sweet potatoes, carrots, and bell peppers are soft. 6. Serve in a bowl topped with your favorite chili toppings and enjoy. Consider a toppings bar for your black bean chili, including salsa, chopped cilantro, sliced green onions, diced avocado, and crushed gluten-free corn tortilla chips. Sour cream, shredded cheese, or vegan substitutes might also be offered (checking labels if gluten-free foods are desired). Store any leftovers in the refrigerator. They should be good for two to four days and will reheat well in the microwave. You can also make a pot of black bean chili and freeze individual portions for later meals. Allow the chili to cool, place it in individual freezer containers, label with the contents and date, and freeze. The chili will be of good quality for up to six months. You can defrost it for six hours or overnight in the refrigerator before reheating. Using Dried Black Beans This recipe uses canned black beans for convenience. You can start with dried black beans but you will need to soak them and cook them before adding them to the recipe. If you are using dried black beans, start with a little less than 2 cups. Soak them for at least three hours (or overnight). You can add the soaked beans to the recipe and increase the cooking time to 2.5 to three hours. Or, you can bring the beans to a boil and let them simmer for two hours before adding them to the recipe. sweet potato black bean chili On 4/1/2019 3:44 AM, Kerryann Ifill via Cookinginthedark wrote:
Hi does anyone have a recipe for a bean only chile? Thanks all Kerry Kerryann F.. Ifill _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
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