Recipe for Sweet and Black Chili
This chili brings together sweet and savory in such a lovely way, you may want to keep the recipe handy for the next time life hands you drama.
Bread and sour cream pictured are not included in nutritional information for this recipe.
Preparation time: 20 minutes
Cook time: 30 minutes
Yield: 6 servings
2 tablespoons canola oil
1 medium red onion, diced
1 red bell pepper, seeded and diced
1/2 cup shredded carrot
3 garlic cloves, minced
2 teaspoons salt
2 cups diced sweet potato in 1/2-inch cubes
1 tablespoon fresh lime juice
One 28-ounce can diced tomatoes, including juice
Two 15-ounce cans black beans, rinsed and drained
2 tablespoons freshly minced jalapeño pepper
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons unsweetened cocoa powder
1 cup shredded vegan cheese for garnish (optional)
1/2 cup fresh cilantro leaves for garnish (optional)
Warm the oil in a large soup pot over medium heat. Cook the onion, red bell pepper, carrot, garlic, and salt, stirring often, until soft, about 10 minutes.
Add the sweet potato and lime juice. Cook for another 10 minutes, stirring occasionally.
Add the tomatoes, beans, jalapeño, cumin, chili powder, and cocoa powder. Stir well, cover, and cook over low heat for 30 minutes.
Serve topped with vegan cheese and cilantro leaves (if desired).
Per serving: Calories 223 (70 from Fat); Fat 8g (Saturated 1g); Cholesterol 0mg; Sodium 1,111mg; Carbohydrate 31g (Dietary Fiber 8g); Protein 8g.