We don’t often eat meatless meals around here.
Although we always eat (mostly) healthy dinners, they are mainly centered around chicken, and sometimes pork or steak. In other words, meat.
But never fish! Unless I’m making Lloyd a special meal. Neither of us love pasta enough to enjoy it as a main ingredient.
But, we both do love vegetables. I eat a salad every day for lunch, my snacks are usually crudités, and there’s always some sort of vegetable on the dinner table. But, I never think of a meal as a “meal” unless it involves animal protein. When I recently decided it was time to rid the freezer of leftovers and take inventory of the pantry, I found almost-one-year-old butternut squash mac and cheese, enchilada filling, cans upon cans about tomatoes, lots of chicken broth, and the mother load of black beans.
I knew I could supplement a few things I already had to whip up something delicious.
Good-bye meat dinner.
Hello vegetarian chili.
Sweet Potato and Black Bean Chili
Adapted from Eating Well
Yields 6 cups (about 3 servings)
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 large onion, diced
- 1 red pepper, diced
- 3 medium sweet potatoes, peeled and diced
- 2 tbsp chili powder
- 4 tsp ground cumin
- 2 1/2 C water
- 2 15-ounce cans black beans, rinsed
- 1 14-ounce can diced tomatoes
- 4 tbsp lime juice
- 1 C chopped fresh cilantro
- salt and pepper, to taste
- Heat oil in a Dutch oven over medium-high heat. Add garlic, onion and pepper, sautéing until soft.
- Add chili powder and cumin, stirring constantly. sweet potato and stir frequently.
- Add sweet potato and mix well. Add water and bring to a simmer. Cover, and continue to simmer until sweet potato is soft.
- Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until reduced. Remove from heat and stir in cilantro.
- Before serving, garnish with fresh cilantro.
The only things I needed to purchase for this recipe were the sweet potatoes and a red pepper. Hello, wallet-friendly meal! Healthy and frugal? Love it! I’m always amazed when so few ingredients come together to make such a wonderful dish.
This is so flavorful and hearty that you don’t even notice the lack of meat. (I think a certain vegan would agree!) This pseudo-Mexican medley is perfect for the fall and winter months. Savory and spicy, this chili pairs fork-tender sweet potatoes with earthy black beans in a tomato based “broth” of sorts. The heat level is spot on, rounded out by fresh cilantro and lime juice which help brighten the dish. It’s nutrition stats are stellar, boasting high protein and low fat.
Most impressive, perhaps, is how filling the dish is. Best served with a sprinkling of fresh cilantro and a side of corn bread, one thing’s for sure: this dish won’t leave you wondering, “Where’s the beef?”